Easy party appetizer (Print Version)
# Ingredients:
→ Filling
01 -
16 oz cream cheese (2 blocks), softened
02 -
2 teaspoons garlic powder
03 -
2 teaspoons dried shallots
04 -
8 oz sweet mini peppers, diced (about 1 cup)
05 -
1 1/2 teaspoons fresh dill, chopped
06 -
2 tablespoons fresh chives, snipped
07 -
Kosher salt and black pepper to taste
→ Wrap
08 -
6 large flour tortillas (around 12 inches)
# Instructions:
01 -
Grab a medium bowl and toss in your cream cheese, garlic powder, and those aromatic dried shallots. Add the colorful chopped mini peppers, fresh dill, and chives. Mix everything until it's perfectly combined. Give it a taste and add salt and pepper as needed – remember the flavors will get stronger while chilling!
02 -
Take one tortilla and spread a thin layer of the cream cheese mixture all the way to the edges. Starting from one end, roll it up tightly into a log shape. Wrap it snugly in plastic wrap to seal it well.
03 -
Pop these rolled beauties in the fridge for at least an hour, though they're even better if you can wait a full day. The flavors really develop with time!
04 -
Once chilled, use a really sharp knife to cut the rolls into slices about 3/4 to 1 inch thick. Pro tip: wipe your knife between cuts for picture-perfect pinwheels. These taste great cold or at room temperature.
# Notes:
01 -
These colorful pinwheels keep well for 2-3 days in the refrigerator and can last up to 5 days, though they might get a bit soggy depending on your veggie choices.
02 -
If using spinach, zucchini, or tomatoes, be aware they release more moisture over time.
03 -
For easier cutting, make sure your cream cheese is fully softened before mixing.
04 -
The longer these chill, the more the flavors develop!