Taco Pinwheels 

Pinterest Recipe from Linda Nelson

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 2 cups (8 ounces) shredded cheddar cheese
• 1/2 cup picante sauce
• 1 can (4-1/2 ounces) chopped ripe olives, drained
• 2 tablespoons taco seasoning
• 1 tablespoon onion soup mix
• 8 flour tortillas (10 inches), room temperature

Directions

• In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix.
• Spread over tortillas; roll up jelly-roll style. Wrap in plastic wrap; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces. Yield: about 3-1/2 dozen.