Thursday, November 5, 2015
The other day our oldest daughter tells me she needs to find a gift to take to her cross country banquet the next evening. It also happened to be the day where we don't get home for the evening until after 7 pm, still needing to make supper and all. And we were even at the store the night before. Don't you just love children? Ha!
I also needed to make something quick for her to take to the banquet. All families bring a dish and it's one big, happy potluck. Appetizers happened to be our theme for the evening. I love these types of meals because there's always variety and who doesn't love finger foods?
Not having much time to make anything, I quickly threw these pinwheels together. I used veggies we had on hand, including a red pepper that was probably on it's last leg. And that's the beauty in an appetizer like this, you can always use whatever's in your fridge.
I've been meaning to take the time to create my own ranch seasoning mix, for dips and dressings but I admit, I just have better things to worry about sometimes and grabbing a packet at the store was convenient.
With the holiday season officially kicking off and lots of other events going on; I like the idea of having an appetizer handy that is quick, easy and of course on the healthier side. No matter how hard we try, it's impossible to avoid all of the baked goods this time of year. Keep these ingredients handy and you'll always have a delicious dish ready to go!
6 large, tortilla shells
2-8 oz. blocks cream cheese, softened
1 packet ranch seasoning mix
2 cups chopped, fresh spinach
1 large bell pepper, chopped
3 large carrots, grated
In a medium bowl, mix together cream cheese and ranch seasoning until smooth.
Lay tortillas out on work surface and spread a thin layer of cream cheese on top. Layer with spinach, carrots and pepper, and any other veggies you might want to use.
Roll tortillas up and cut into small sections. Place onto desired serving tray or container. Serve right away or refrigerate. Makes about 4 dozen pinwheels.