1 lb. Hot Mexican Velveeta cheese (room temperature)
1 gallon capacity Ziploc bag
8 oz. cream cheese
6-12 black olives
1-2 tbsp. pimentos
1 1/2 to 2 1/2 tbsp. green onions
1-2 tsp. liquid/finely chopped jalapeno peppers (optional)

Place Velveeta cheese in Ziploc bag. Roll cheese so that it fills the bag. Chop all remaining ingredients (except the cream cheese) in food processor; add cream cheese and blend.

Cut Ziploc bag open so that Velveeta cheese is exposed on top. Spoon cream cheese mix into the middle of the Velveeta cheese, spread to opposite edges. Fold 'flaps' of Velveeta over the cream cheese mix. Trim uneven edges. Use Ziploc bag to place cheese roll onto plate.

Use knife to spread cheese roll onto sturdy crackers.

Can be served immediately but the cream cheese mix is best when aged' for several hours or overnight.