1 pkg. burrito skins
16 oz. sour cream
16 oz. cream cheese
1 pkg. Ranch dip
6 oz. chopped olives (green)
1 medium onion, chopped

Mix sour cream, cream cheese, Ranch dip, olives and onion. Cover burrito skin; roll up and chill. Cut in one-inch pieces. Serve with taco sauce. Can be made ahead and kept in refrigerator.