The popular recipe for sour-cream-based spinach dip turns up in a tortilla here--rolled and sliced into bite-size pinwheels.
INGREDIENTS (for 7 servings):
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 (1 ounce) package ranch dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup bacon bits
- 3 tablespoons chopped onions
- 10 (12 inch) flour tortillas
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
Slice each roll-up into 1 inch servings no more than 3 hours before serving.