large flour tortillas
1 pkg. Cream cheese, softened
8 oz. Shredded jack/colby blend cheeses
2 to 4 oz. Grated parmesean cheese
seasoning to taste (start with about 1/8 tsp. of one of these
seasonings: Tony’s or Italian)
Mix together well and spread on flour tortillas. Roll into a tight roll and wrap with plastic wrap. Refrigerate over night. Slice into spirals. Serve alone or with ranch dip.