Tortilla Cream Cheese Rollups

A great appetizer that goes a long way with a group of 10 people.


  • 2 Bricks of Cream Cheese
  • 2 Bunches of Green Onions Diced
  • 1 Small Can Chopped Ripe Black Olives
  • 1 Small Can Chopped Green Chiles
  • 1 package of medium size Flour Tortillas (10-12 pack)
  • 1 Jar of your favorite salsa
  • Toothpicks for serving


  • Mix softened cream cheese, green onion, olive, and chiles together till well blended.
  • Scoop a correct portion of the mix (based on how many tortillas. 1/10 of the mix) onto the center of a tortilla and spread evenly over the surface.
  • Roll Tortilla into a long cylinder and set aside. Repeat till all tortillas and mix are gone.
  • Refrigerate till about an hour before serving (about 24 hours max)
  • Slice tortillas across the cylinder to make small wheels about 0.75 inches thick.
  • Arrange on a tray and serve with salsa and toothpicks.
  • Enjoy. Leftovers will save for a few days.


Artichoke Dip

Anyone that has tried Martha’s artichoke dip will appreciate this post. So simple yet so tasty!


  • 2 or 3 Cans of Quartered Artichoke Hearts. Chopped fine.
  • 1 Cup of Grated Parmesan Cheese
  • 1 Cup Mayonnaise


  • Combine Chopped Artichokes, Mayonnaise and 3/4 Cups of Parmesan and mix thoroughly.
  • Transfer to a shallow baking dish and evenly cover with remaining Parmesan.
  • Bake uncovered at 350 for 30-40 minutes or until golden brown.
  • Serve with Carr’s Table Water crackers and/or sliced french bread