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|2 - 8 oz.||cream cheese, room temperature|
|1 pkg||hidden valley fiesta ranch dip mix|
|3||green onions - chopped fine|
|1/2||red bell pepper - chopped fine|
|3 Tbsp||black olives - chopped fine|
|5||tortillas - large 10" or 10 small|
Mix ingredients well (except tortillas).Spread on tortillas. Roll each tortilla up tightly. Wrap in waxed paper and refridgerate until firm. Remove from refridgerator and unwrap. Trim off both ends. Slice each tortillas into pinwheels. Serve with salsa.