Tortilla Ranch Roll-Ups
2 (8 ounce) packages cream cheese, softened
1 package dry ranch dressing mix
1/2 cup red bell peppers, minced
1/2 cup celery, minced
1/4 cup green onions, sliced
1/4 cup olives, sliced (optional)
Deli ham, deli turkey, or deli roast beef, sliced
4 10-inch flour tortillas
1. In a mixing bowl, beat softened cream cheese and ranch dressing mix until smooth.
2. Add red pepper, celery, onions, and olives (if using), mix well.
3. Spread about 3/4 cup on each tortilla.
4. Layer sliced luncheon meat on top of cream cheese spread.
5. Roll up tightly and wrap in plastic wrap.
6. Refrigerate for at least 2 hours.
7. Slice into 1-inch pieces.
- Before slicing, you may want to put toothpicks into the roll-ups, about an inch apart, to help hold the spirals together. They also make it easy to pick up the spirals from the serving dish.
- Spinach tortillas or sun dried tomato tortillas look pretty and taste great.
Pimento Cheese Triangles
½ pound sharp yellow cheddar cheese, grated
1/8 - ¼ tsp cayenne pepper
1 tsp horseradish
½ tsp Worcestershire sauce
½ tsp dry mustard
5 T. mayonnaise
3 T. marinated roasted red peppers, chopped
16 slices firm bread
1. In a medium bowl, stir together the cheese, cayenne pepper, horseradish, Worcestershire sauce, dry mustard, and mayonnaise.
2. Blend half the mixture in a food processor until smooth. Transfer back to bowl.
3. Add chopped red pepper, and stir to combine.
4. Trim crusts from 16 slices firm bread. Spread pimento cheese among 8 slices. Top with remaining bread.
5. Cut sandwiches into quarters, slicing on the diagonal.
- Use a combination of white bread and whole wheat to add interest.
- Adjust the cayenne and horseradish to your taste. When I used 1/4 tsp of cayenne, I thought the cheese spread was a little too hot for general consumption at the party, so I added about 1/4 pound cheddar cheese to tone it down a bit.
Tomorrow: Recipes for Sweet Treats Stop by for a sugar high!