Cream cheese complements crunchy red bell pepper and olives in a vegetarian appetizer.


  • 1 package (3 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup finely shredded Cheddar cheese (2 oz)
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons sliced ripe olives, chopped
  • 1 tablespoon chopped fresh parsley
  • 3 flavored or plain flour tortillas (8 to 10 inch)


  1. In medium bowl, mix all ingredients except tortillas. Spread about 1/2 cup of the cheese mixture over one side of each tortilla. Tightly roll tortilla up. Repeat with the remaining tortillas and cheese mixture.
  2. Wrap each tortilla roll individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. To serve, cut each tortilla roll into 1-inch slices.

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