Zingy Tortilla Bites

• 24 oz. cream cheese, softened
• 2 c. sour cream
• 10 green onions, chopped
• juice of 1/2 lime
• 1 to 4 jalapenos, seeded and finely chopped
• 1 (2 oz.) can chopped black olives, drained (optional)
• 1 1/2 c. mayonnaise
• salt and pepper to taste
• 20 large flour tortillas
• 1 (16 oz.) jar medium picante sauce

1. Blend the cream cheese and sour cream in an electric mixer or processor.
2. Add the next 7 ingredients and mix well.
3. Spread the cream cheese mixture on each tortilla and roll up tightly as for jelly roll.
4. Place the tortilla rolls on a tray and cover lightly with a damp towel and plastic wrap to prevent drying.
5. Chill for 8 to 10 hours.
6. Cut the tortilla rolls into 1/2 to 3/4-inch slices and arrange on a serving platter.
7. Serve with the picante sauce. Yield:
8. 10 dozen.

cream cheese, sour cream, green onions, lime, jalapenos, black olives, mayonnaise, salt, flour tortillas, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=94964 (may not work)