This is my go-to recipe whenever I’m asked to bring a small appetizer to a potluck. You can vary the veggies by whatever you like (i.e. black olives, celery, etc). I always refrigerate between the steps, but it’s not absolutely necessary if you’re in a time crunch.
INGREDIENTS:
2 packages of Cream Cheese, softened (you can use the Neufchatel if you want to save a few calories)
About 1/4 cup of sour cream (can use low fat or fat free)
2 packages of Hidden Valley Ranch dressing mix (it’s a powder)
3 baby carrots (minced very small)
5 green olives (ditto on the mincing)
6 green onions (minced!)
7-8 burrito tortillas (get the soft kind like Azteca — not whole wheat or sundried tomato or anything like that)
DIRECTIONS:
1. In a medium bowl, thoroughly mix together the cream cheese and sour cream. Stir in both packages of Ranch dressing mix.
2. Stir in your chopped veggies.
3. (optional: Cover with plastic wrap and refrigerate for 3-4 hours)
4. Spread the mixture on tortillas. You want it to cover the entire surface of the tortilla, but not too thick. I find the mixture usually makes enough to cover 7 tortillas.
5. Roll each tortilla tightly.
6. (optional: cover with plastic wrap and refrigerate for 3-4 hours)
7. Cut up the rolls into little round pinwheels, about 1/4 to 1/3 inch thick. I use a piece of floss to do this — it’s easy and it doesn’t smush the roll while you’re slicing like a knife would. You’ll end up with at least 2 pour end slices for each tortilla. Those are good to snack on.
Makes about 90 pinwheels.
