8 oz. cream cheese softened ▢1/4 c. Marzetti Ranch Veggie Dip ▢3/4 c. shredded colby jack cheese ▢1/4 c. finely diced red bell pepper ▢3 tbsp. minced green onion ▢1/2 can diced green chiles mild, medium or hot ▢1/4 c. diced black olives ▢1/4 tsp. garlic powder ▢1/2 tsp. kosher sea salt ▢2 10-inch tortillas regular, whole wheat or spinach
STEP-1
In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth, about 1 minute.
STEP-2
Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined, about 2 minutes.
STEP-3
Divide the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.
STEP-4
Place in plastic wrap and refrigerate for 2-4 hours or until firm.
STEP-5
Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.