Ingredients:

  • 8 oz Philadelphia Cream Cheese, softened
  • 0.5 cup sour cream
  • 1 oz dry ranch seasoning mix
  • 0.5 cup red bell pepper, finely diced
  • 0.5 cup green onions, thinly sliced
  • 0.5 cup black olives, chopped and drained
  • 1 cup sharp cheddar cheese, finely shredded
  • 4 large flour tortillas (10 inch)

Instructions:

  1. In a medium bowl, beat the softened cream cheese, sour cream, and ranch seasoning using a hand mixer or sturdy spatula until the mixture is airy and smooth.
  2. Gently fold in the finely diced red bell pepper, sliced green onions, chopped black olives, and shredded cheddar cheese with a spatula to maintain the vibrant colors.
  3. Lay a tortilla flat on a clean surface. Using an offset spatula, apply a thin, even layer of the cream cheese mixture across the entire surface, ensuring it reaches the very edges to act as a seal.
  4. Starting from one side, roll the tortilla as tightly as possible to prevent air gaps. Wrap each log tightly in plastic wrap, twisting the ends to compress the filling.
  5. Place the wrapped logs in the refrigerator for at least 1 hour to allow the fats to solidify for a clean slice.
  6. Once firm, remove the plastic wrap and use a sharp serrated knife to slice the logs into 1-inch rounds.