2 pkgs. (8 oz. each) cream cheese, softened
1 pkg. ranch salad dressing
2 green onions, minced
4 (12 inch) flour tortillas
1 jar (4 oz.) diced pimentos
1 can (4 oz.) diced green chilies
1 can (2.25 oz.) sliced olives

Mix first 3 ingredients and spread on tortillas.  Drain pimento, green chilies and black olives and blot with paper towels.  Sprinkle equal amounts of remaining ingredients on top of cream cheese mixture.  Roll tortillas tightly.  Chill at least 2 hours.  Cut rolls into 1-inch pieces, discarding ends.  Serve with spirals facing up.  Makes 3 dozen.