Recipe by Mystia
This is my mom's recipe and it's always a hit at parties and get-togethers. Even the kids love will love these pinwheels!
Top Review by mistydisa
These COULD have been good... I made them the night before my event and they got soggy... Yuck. Some people still said they were okay, but I couldn't get past the texture. If I ever make them again, I will definitely make them no more than a few hours before the event. Overnight is just too long.
- 226.79 g brick cream cheese (softened)
- 453.59 g sour cream
- 28.34 g packetpacket Hidden Valley Ranch dip (dry)
- 453.59 g deli ham, sliced thin but not shaved (not honey ham!)
- 396.89 g packageazteca flour tortillas (8 large ones per pack, in the refrigerator section)
Directions See How It's Made
- In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
- Beat until no lumps remain.
- Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
- Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
- Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
- Roll up tightly in plastic wrap and place in the fridge or freezer.
- Repeat steps 3 through 7 until you run out of ingredients.
- When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!