From the kitchen of Michelle Weston. This recipe is from
Hidden Valley. They are one of Ryan's favorites. I tend to
cut back a bit on the HV dry dressing to avoid them being
too salty. These are also great because you can make
them early in the day, and cut them when you need them.
2 pkgs cream cheese, softened
1 pkg. HV Ranch Salad Dressing Mix
4 (12 inch) flour tortillas
Drain the following veggies & blot dry on paper towels.
2 green onions, minced
4 oz diced pimento
4 oz diced green chilies
2.25 oz sliced black olives
Sprinkle equal amounts on top of cream cheese.
Roll tortillas tightly.
Chill at least 2 hours.
Cut rolls into 1 inch pieces. Discard ends.
Serve so that you can see the spirals.
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