1Cook the spinach artichoke dip in the microwave as per package directions. Let cool for about 10 minutes before prepping roll ups.
2In a small bowl, mix garlic salt, pepper and cream cheese until well blended.
3Spread a layer of cream cheese over each tortilla, followed by 1/2 of the cheese.
4Cover the previous layer with an even layer of the dip after the dip has cooled enough to handle.
5Add bacon pieces and the other 1/2 of the cheese. Roll up as tightly as possible without breaking the tortilla and let the roll set in the refrigerator, about 5-10 minutes. (At this point, if you are choosing to leave the roll up warm, let it set about 10-20 minutes before cutting.)
Cut into about 1-inch-thick slices and serve.