Spinach Roll

• 2 boxes (10 oz.) frozen, chopped spinach, thawed
• 1 carton (8 oz.) sour cream
• 1 cup mayonnaise
• 1 pkg. Hidden Valley Original Ranch Dressing
• 1/2 bottle (3 oz.) bacon bits or ham bits
• 1 pkg. lge. size flour tortilla

Squeeze spinach to remove as much of the water as possible. Chop spinach so it will not be stringy. Add other ingredients (except tortilla) and mix well. Spread filling on tortilla very thinly, about 1/2 inch to sides and 1 inch to the ends. Roll up as tightly as possible, checking sides and the end to keep filling from oozing out. After rolling, check sides; add more filling if necessary. Wrap the spinach roll in plastic wrap to hold it securely. Place in plastic container and refrigerate overnight. Slice before serving.

VARIATION: Add other ingredients to filling, such as finely diced water chestnuts; finely chopped shredded cheddar cheese or cheddar cheese bits, grated carrots.