I’m astounded at how popular these are at parties. Don’t get me wrong — they’re tasty. But everytime I take them somewhere, they’re gone in seconds! It’s crazy!
And I love them because they’re super-easy 🙂
You can add a lot of different things to it – I’ve seen them with salsa, cheese, broccoli, etc — but the recipe below is my standard.
Pinwheels
(Makes 15-20 “bites”)
2 – 8oz. softened cream cheese (I generally use 1 full-fat and 1 reduced-fat. I find fat-free cream cheese to be rather disgusting)
1/4 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped (In these photos, I did 1/4 cup red, and 1/4 cup yellow — because I had it)
1/4 cup green pepper, finely chopped
1/2 cup celery, finely chopped
1 package (1 oz) Hidden Valley Ranch Salad Dressing Mix (the powdered kind)
4-5 flour tortillas
Directions
– Mix cream cheese until smooth
– Add ranch dressing and mix until well-blended
– Gently stir in the peppers, onions, and celery until well-combined
– Spread 2/3 to 3/4 cup of cream cheese filling on a tortilla (Make sure you don’t spread completely to the edge or it will push out when you roll it)
– Roll the tortilla up to make a pinwheel design
– Wrap tightly in plastic wrap, twisting the ends to seal it
-Continue filling all tortillas and rolling and wrapping
– Refrigerate at least 2 hours (preferably overnight)
– After being chilled, remove from plastic wrap, cut off the ends (and eat as you go along if you’re me!), then slice each roll into 1″ pieces.
-Serve chilled!
