2 lbs. Velveeta
2 (8 oz.) cream cheese
6 jalapenos
6 green olives
4 green onions

Have cheeses at room temperature. Roll Velveeta out on a wax-paper-lined jelly roll pan. Mix cream cheese, jalapenos, and olives in blender. Spread on Velveeta. Roll up lengthwise and wrap in saran, then foil. Store in refrigerator. Serve with crackers.