This is a perfect little nibbler appetizer if you are an olive lover.

Tammy Northcutt in Orfordville and Shari Koedinger in Baraboo shared this recipe.

8 ounces reduced fat Neufchatel cream cheese, softened 2 tablespoons dry ranch dressing mix (1/4 of a 1 ounce package )* 1 small can (4 ounces) black olives, chopped 1 small jar (4 ounces) diced pimiento 1 small can (4 ounces) chopped green chiles 1/2 cup finely chopped green olives 1/4 cup finely diced onion 8 small (6 inch) flour tortilla

In a small bowl, combine cream cheese and dressing mix. Stir to blend well. Add black olives, pimento, green chilies, green olives and onions. Mix well.

Spread a thin layer of the mixture on top of a flour tortilla. Roll up tight. Repeat with additional tortillas. Wrap in plastic wrap and refrigerate.

Use additional tortilla if you have cream cheese mixture left-over.

When ready to serve, cut into 1/2 inch slices.

*Note: Use more ranch dressing mix if desired to suit your taste.

Serves 8

Nutritional Information per serving:

Calories 100 Fat, gm. 6 Protein, gm. 3 Carbs, gm. 9 Cholesterol, mg. 10 Fiber, gm. 0.6