Ingredients:
1 8 ounce package cream cheese, softened
1/2 cup pitted green olives, chopped
1/2 cup pitted ripe olives, chopped
1/2 cup pitted kalamata olives, chopped
1 t finely shredded lemon peel
1/4 t Watkins Garlic Powder
4 10-inch flour tortillas
8 large basil leaves
1/2 cup bottled roasted red sweet peppers, well drained and cut in strips
Directions:
In medium mixing bowl beat cream cheese with electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder and 1/4 t black pepper, set aside.
Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2-inch slices.
Makes 10 servings (about 40 slices)
Related posts:
