1 (8 oz.) carton French onion dip
1 (3 oz.) pkg. cream cheese, softened
1/4 c. finely chopped pimiento-stuffed olives
6 (6 x 4 inch) slices cooked ham
6 (6 x 4 inch) slices Swiss cheese
Whole pimiento-stuffed olives

Combine first 3 ingredients; mix well. Chill 1 hour. Spread half of cream cheese mixture evenly on ham slices, top with cheese slices. Spread remaining mixture evenly on cheese. Line up whole olives along one long side of each piece of cheese; roll up jelly roll fashion, starting at end lined with olives. Wrap in plastic wrap and chill at least 2 hours. Just before serving, cut each roll into 1/2 inch slices. Yield: about 4 1/2 dozen.