by Vicki Millett
1 package cream cheese (8 oz.)
A little sour cream 3/4 of a can of green chilies, diced
2 chopped green onions
Chopped black olives (optional)
Spread on flour tortillas. Cut off uneven ends. Wrap in plastic wrap.
Let sit overnight. When ready to serve, slice. Each individual dips
roll-ups in salsa.
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