2 pkgs. frozen chopped spinach
1 1/4 c. mayonnaise
1 1/4 c. sour cream
3/4 c. diced onion
1/2 jar (3.25 oz.) "Bacos"
1 pkg. Hidden Valley Ranch salad dressing mix
1 pkg. of 10 Burrito size flour tortillas
Salsa for dipping (optional)

1. Thaw and drain spinach thoroughly.

2. Spread a thin layer of mixture onto tortilla, covering entire tortilla.

3. Roll tortilla up, placing seam side down onto a platter. Repeat until all mixture is used up (about 6-7 rolls).

4. Refrigerate, tightly covered with cellophane overnight or at least 8 hours.

5. Slice into 1 1/2 inch pieces before serving.