1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 TBLS taco seasoning mix
Dash garlic powder
1 can (4 1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese
and onions.

Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap.

Refrigerate for 2 hours or overnight.

Slice into 1-inch pieces.

Serve with salsa.

Yield: About 5 dozen.

Note: Pinwheels may be prepared ahead and frozen. Thaw in the refrigerator.