Mexican Pinwheels (Author of recipe unknown)
  • Cooking Time: No cooking time
  • Servings: Approximately 30 pieces
  • Preparation Time: 15 minutes
  • 2 8 ounce pkgs 1/3 fat Philadelphia Cream Cheese
  • 2 tablespoons Hidden Valley Ranch Dry Dip Mix
  • 2 scallions chopped
  • 1 4 ounce can sliced black olives (chopped)
  • 1 4 ounce jar diced pimientos
  • 1 4 ounce can chopped mild chilies
  • 4 large flour tortillas
  1. Drain all can/jar veggies, pat dry with paper towels. Divide veggies into fourths. Mix cream cheese, ranch mix, and scallions with hand mixer until blended. Divide mixture into fourths. Spread ¼ of cream cheese mixture onto each flour tortilla. Top with ¼ of each veggie then roll up the tortillas. Refrigerate at least 2 hours before slicing into 1 inch bite size pieces. If making the night before your celebration, keep rolled tortillas whole, refrigerate on paper towels in a sealed container and slice before your party. Enjoy!
Appetizer Submitted by: "Natalie Watterworth"