1 lb. Velveeta cheese, softened
8 oz. cream cheese, softened
7 oz. can diced green chiles
4 oz. chopped ripe olives
1/2 c. chunky hot sauce (optional)

Roll out Velveeta between sheets of wax paper until 1/4 inch thick. Whip cream cheese and spread over Velveeta. Top with chiles and olives, roll up jelly roll style. Drizzle with hot sauce and chill. Serve with crunchy crackers or fresh bread slices. May be frozen, but do not top with hot sauce until defrosted.