Description
Colorful and creamy pinwheels filled with fresh vegetables and ranch seasoning, perfect for gatherings or as a satisfying snack.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (1-ounce) packet Ranch seasoning mix
- 1 teaspoon dried dill weed
- 1 cup shredded cheddar cheese
- 2 cups chopped vegetables (such as carrots, bell peppers, broccoli, cauliflower, red onion, or olives)
- ¾ cup shredded carrots
- ¾ cup finely chopped broccoli
- ½ cup chopped red bell peppers
- 4 lavash bread sheets or 5 flour tortillas (10-inch size)
Instructions
- Mix the base: In a medium bowl, blend your softened cream cheese, sour cream, Ranch seasoning, and dill weed until everything is smooth and creamy.
- Add the mix-ins: Gently fold in shredded cheddar cheese along with your chopped vegetables so that they are evenly distributed.
- Spread the filling: Divide the mixture between the lavash bread or tortillas, spreading it in a thin layer from edge to edge.
- Roll tightly: Starting from the short end of the lavash or tortilla, carefully roll each one up tightly. Place them seam-side down in an airtight container for easy storage.
- Chill: Pop the rolls into the refrigerator for at least two hours (or overnight). This helps them firm up nicely, making slicing a breeze.
- Slice and serve: When you’re ready to enjoy, slice each roll into ½ to ¾-inch pinwheels. If you’re using tortillas, don’t forget to trim off the ends for a neat presentation.
Notes
Can be customized with any vegetables you have on hand. For a spicy kick, consider adding jalapeños or using spicy ranch seasoning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 roll up
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg