Party Pinwheels Appetizer

Spring is, hopefully, just around the corner. Here in Moorhead/Fargo, we just had a blizzard in early March, dumping another foot of snow with drifts up to over 8 feet tall in places! Our yard will be VERY wet when it all melts. Actually, there is very real concern about a pretty high flood here when the Red River receives all the melted snow from outlying streams and rivers. We’ll keep you posted on that as it unfolds. With spring come graduations and receptions! This recipe would be a great little addition to a party table.

Party Pinwheels

  • 2 pkgs (8 oz each) cream cheese, softened. You can use the low-fat kind.
  • 2 green onions, finely chopped
  • 1 packet Hidden Valley Original Ranch dressing mix
  • 4 flour tortillas (the 12″ size) (use fresh pliable ones)
  • 1 jar (4 oz) diced pimentos or 1/3 cup finely chopped red bell pepper
  • 1 can (4 oz) diced green chilies
  • 1 can (2 1/4 oz) sliced ripe olives – optional
  • 1/2 cup finely chopped celery
  • Black beans (optional)

In a bowl, combine cream cheese, onions and dressing mix; mix well. Spread mixture on tortillas. Drain pimentos, chilies, black beans, and olives and blot dry with paper towels. Sprinkle these and the celery over the cream cheese. Roll up the tortillas tightly and wrap individually in plastic wrap. Refrigerate at least 2 hours. To serve, cut rolls into 1″ pieces, and arrange on a plate. You may serve a salsa with these for a little extra zing. This recipe will give you about 3 dozen pinwheels.

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