This is a popular dip at picnics and backyard parties in the Southwest.

• 4 - ounces cream cheese, softened

• 1 - cup Cheddar cheese (4 oz.), shredded

• 1 - can (4 ounces) green chiles, diced

• 1/2 - cup scallions, sliced

• 1/2 - cup pitted ripe olives, chopped

• 4 - (6-inch) flour tortillas

• 1 - cup salsa (See Salsa)

1. In bowl, you want to blend the cream cheese, cheddar cheese, chiles, scallions, and olives.  
2. On each tortilla shell, spread 1/2-cup cheese mixture.  Roll up each tortilla jellyroll fashion.  
3. Wrap each roll in plastic wrap and chill 1 hour.
4. When chilled, cut each roll into 12 (1/2-inch) slices. 
5. Pour salsa into a serving dish and allow everyone to top or dip the wrap with salsa.

Picnicking & Tailgating:  

You can make the wrap a day or two ahead.  You can take to the picnic or tailgate party uncut and cut into slices there.  

Or, after they are chilled, cut into slices and wrap back up in plastic wrap until getting to your destination.  Keep both the wrap and salsa in an ice chest and cold until you reach your site.