Totilla Roll-Ups By Cathy Woodworth

INGREDIENTS 12 Soft Flour tortillas (large, burrito size) 8 oz. Cream cheese, softened 1 Jar of Robert Rothschild Raspberry Salsa ¼ cup Robert Rothschild Southwest Dip 1 Garlic clove, minced 1 Red onion, chopped 1 Red or Orange sweet pepper, chopped

INSTRUCTIONS Mix cream cheese, garlic, ¼ Southwest Dip. Combine red onion and pepper. Take a tortilla and spread on a thin layer of cream cheese mixture – about a teaspoon or two. Sprinkle the onion and pepper mixture over cream cheese. Roll up starting from one end. Slice the tortilla into small bite-sized pieces. Serve with Raspberry Salsa.

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