Wednesday, February 10, 2010



Med. size tortillas
3 (8 oz.) pkg. cream cheese, room temperature
1 pkg. dry ranch dressing or dip mix
Blend cream cheese and dressing mix.
3 green onions with tops
1 red bell pepper, 1/2 green pepper
Sm. can of chopped or sliced black olives
Sm. can diced green chiles

Add to cream cheese in small portions. Spread on tortillas, roll and then roll each in foil. Refrigerate overnight.

Makes about 9. To serve, unroll, slice in bite size pieces and serve. Can be refrigerated for several days. Improvise!


1 (8 oz.) pkg. cream cheese
Approximately 1/4 c. picante sauce (mild, med. or hot)
1 pkg. flour tortillas

Mix cream cheese and picante sauce with electric mixer until well blended. Spread on flour tortilla 1/2 thick; roll up; refrigerate until chilled, approximately 1-2 hours. Slice 1 inch thick.

Ranch Ham Roll-Ups


• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch salad dressing mix
• 3 green onions, chopped
• 11 (8 inch) flour tortillas
• 22 thin slices deli ham


1. In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top each with two ham slices.

2. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-in. slices

Spinach Roll-Ups

• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 (1 ounce) package ranch dressing mix
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup bacon bits
• 3 tablespoons chopped onions
• 10 (12 inch) flour tortillas


1. In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.

2. Slice each roll-up into 1 inch servings no more than 3 hours before serving.

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