Side Pannel
Spiral Spinach and Cheese Bites with Sun Dried Tomato Pesto
Spiral Spinach and Cheese Bites with Sun Dried Tomato Pesto
- Recipe Submitted by Parfait on 10/25/2014
Category: Healthy Recipes, Tomatoes, Cheese
Ingredients List
- 4 Large Burrito Size Tortillas
- 1 Bag (5 Ounces) Pre-Washed Spinach
- FOR THE CHIVE CREAM CHEESE 2 (8 OZ) Bricks Cream Cheese, softened to room temperature
- 1/4 Cup Ranch Dressing
- 1/4 Cup Garlic Chives, Minced
- 1 Cup Sun Dried Tomato Pesto
Directions
1. First, Make the Cream Cheese... In a Stand Mixer, combine the cream cheese the Ranch Dressing and the Chives. Mix at medium speed until the cheese becomes light and fluffy, about 5 minutes.
2. Lay out a Tortilla on a cutting boar. Spread about 1/4th of the Cream Cheese in an even coating over the entire Tortilla.
3. Add a layer of the Spinach, overlapping to make a thicker layer.
In the Canter of the Tortilla, over the cream cheese and spinach layers, add a line of the Sun Dried Tomato Pesto, about 1/4 inch round.
With that line of pesto parallel to you, begin rolling from the bottom. Tight but not pressing too tight. Once you have the tortilla rolled into a log put it in the refrigerator for an hour for the cheese to set.
4. Repeat with the remaining tortillas.
5. Slice each Tortilla log into a dozen same size slices (about 1/3rd inch each). Discard (or cook's treat) the ends that do not look pretty, plate and return to the refrigerator until ready to serve.
6. Serve chilled and ENJOY!
2. Lay out a Tortilla on a cutting boar. Spread about 1/4th of the Cream Cheese in an even coating over the entire Tortilla.
3. Add a layer of the Spinach, overlapping to make a thicker layer.
In the Canter of the Tortilla, over the cream cheese and spinach layers, add a line of the Sun Dried Tomato Pesto, about 1/4 inch round.
With that line of pesto parallel to you, begin rolling from the bottom. Tight but not pressing too tight. Once you have the tortilla rolled into a log put it in the refrigerator for an hour for the cheese to set.
4. Repeat with the remaining tortillas.
5. Slice each Tortilla log into a dozen same size slices (about 1/3rd inch each). Discard (or cook's treat) the ends that do not look pretty, plate and return to the refrigerator until ready to serve.
6. Serve chilled and ENJOY!
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