Step 1

In a medium mixing bowl, combine cream cheese and ranch dip. Using a hand-held mixer, beat until smooth, about 1 minute.

Step 2

Add cheese, bell pepper, onion, chiles, olives, garlic powder, and salt. Mix until combined, about 2 minutes.

Step 3

Divide the mixture evenly between the two flour tortillas. Spread to cover the surface of the tortillas. Roll up tightly into a log.

Step 4

Place in plastic wrap and refrigerate for 2-4 hours or until firm.

Step 5

Remove from the plastic wrap and cut into 1-inch thick slices. Serve immediately.