This week I decided to post an appetizer recipe for the recipe of the week. These pinwheels are very easy to make and will look great on your party table or buffet. And as far as holiday recipes go, this one is pretty light and a perfect counter to all the cookies, candies, and other sweets you'll be eating this month. Enjoy!
2 packages (8 ounces each) cream cheese softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced stuffed olives
3 to 4 flour tortillas (10 inches)
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2-in. pieces. Yield: 15-20 servings.
My Tips & Suggestions
To make this dish even more festive, arrange the pinwheels on a platter in the shape of a Christmas tree. Also consider placing the pinwheels in the shape of a wreath. In the center place a bowl of dip, vegetables, or crackers.
For kids - If you have kids or adults coming over that may not like every ingredient in the recipe, make a separate batch, leaving out one or two ingredients. (ie - a lot of people are not fans of green olives) As long as you have the cream cheese and salad dressing mix, you can do anything with this recipe. Obviously the red and green colors make this a festive looking recipe, but you could also add cheese and/or bits of ham or chicken for the non-vege lovers out there.