Pinwheels

Recipe by BugsMom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 ounce) packages cream cheese, softened at room temperature
  • 1
    (4 ounce) can black olives, chopped
  • 1
    (4 ounce) can green chilies, chopped
  • 1
    (4 ounce) jar pimientos, diced
  • 1
    (5 ounce) jar dried beef, chopped fine
  • 1
    (1 ounce) package Hidden Valley Ranch dip
  • 2
    tablespoons sour cream
  • 12
    cup shredded cheese (I use colby and monterey jack combo)
  • 1
    (8 count) package flour tortillas (burrito size)
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DIRECTIONS

  • Drain black olives, green chilies, and pimientos.
  • Pat dry.
  • Mix cream cheese and ranch dip mix with a hand blender until smooth.
  • Stir olives, chilies, pimientos and dried beef into cream cheese mixture.
  • Add sour cream and shredded cheese.
  • Spread cream cheese mixture onto one side of each tortilla.
  • Roll up tortilla cigar like.
  • Cover or wrap in plastic wrap and refrigerate for 2 - 3 hours.
  • Take out and cut horizontally into 1/2 inch slices. Usually the two end pieces will need to be discarded.
  • Cover on serving plate and referigerate until ready to use.
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