2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
1/2 pkg Buttermilk Ranch Dressing
Flour tortillas

Mix together first 5 ingredients. Spread on flour tortillas and roll up. Wrap in wax paper. Refrigerate
overnight. Slice and serve.

Mexican Pinwheels
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1 8 oz sour cream
1 8 oz cream cheese
1 C Shredded Cheddar Cheese
1/2 C Salsa
1/2 Pkg Taco Seasoning Mix
1 4 oz can chopped black olives
Chopped Green onion to taste

Mix all together, spread in a large tortilla shell, then roll up and
wrap in saran wrap, chill over night, slice and serve with salsa.

CHILE ëN CHEESE ROLL-UPS

4 oz. cream cheese, softened
1 cups shredded Cheddar cheese (4 oz.)
1 (4 oz.) can diced green chiles
1/2 cup sliced green onions
1/2 cup pitted ripe olives, chopped
4 (6-in.) flour tortillas
Salsa

In bowl, blend cheeses, chiles, scallions and olives. Spread 1/2 cup cheese mixture on each tortilla. Roll up each tortilla jell-roll fashion. Wrap each roll in plastic wrap and chill at least 1 hour. To serve, cut each roll into 12 (1/2-in. thick) slices. Serve with salsa if desired.

CHEESY ONION ROLL-UPS

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1/2 cup finely shredded cheddar cheese
3/4 cup sliced green onions
1 Tablespoon lime juice
1 Tablespoon minced seeded jalapeno pepper
1 package (10 ounces) flour tortillas (6 inches)
Picante sauce

Combine first six ingredients in a bowl; mix well. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. slice into 1-in. pieces. Serve with picante sauce. Yield: about 5 dozen.