24 oz. cream cheese, softened
2 c. sour cream
10 green onions, chopped
juice of 1/2 lime
1 to 4 jalapenos, seeded, finely chopped
1 (2 oz.) can black olives, drained (optional)
1 1/2 c. mayonnaise
salt and pepper to taste
20 large flour tortillas
1 (16 oz.) jar picante sauce

Blend cream cheese and sour cream with electric mixer or processor. Add next 7 ingredients; mix well. Spread cream cheese mixture on each tortilla and roll up tightly. Place the tortilla rolls on a tray; cover tightly with a damp towel and plastic wrap to prevent drying. Chill 8 to 10 hours. Cut into 1/2 to 3/4-inch slices. Arrange on serving platter.

Makes approximately 10 dozen. Serve with picante sauce.