- 8 – 12 flour tortilla
- 1 (8 oz.) block cream cheese
- 1 sm. can black olives, chopped
- 1 sm. can diced green chilies
- Dash Tabasco sauce
Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.