- 8 oz. Cream cheese
- 1 cup Shredded cheese, any kind
- 2 1/2 Tbsp. Robert Rothschild Farm Southwest Dip
- 1 Tbsp. Sour cream
- 2 Flour tortillas, 8 inch
- 3/4 cup Green pepper, finely chopped
- 3/4 cup Any other pepper, finely chopped
- 1/2 cup Sweet onion, finely chopped
Mix cream cheese, shredded cheese, Southwest Dip and sour cream together with mixer and spread on a tortilla – right to the edges. Sprinkle vegetables evenly over the tortilla. Roll up as tightly as possible – use a bit of the cheese mixture to seal the edges. Wrap the roll in waxed paper and refrigerate for 2-3 hours or overnight. Slice into pinwheels and serve.