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Creamy Vegetable Pinwheels

recipe at a glance
Rating: 5/5
4 reviews

ready in: 2-5 hrs
serves/makes:   48

recipe id: 36687

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2 packages (8 ounce size) cream cheese, softened
1 envelope Ranch salad dressing mix
2 green onions, finely chopped
4 (12 inch size) flour tortillas
1/2 cup celery, chopped
1/2 cup red or green bell peppers, diced
1/4 cup sliced or diced black olives, drained
1/4 cup carrots, shredded


In mixing bowl, blend cream cheese, salad dressing mix and green onions.

Divide evenly among tortillas, spreading to cover completely. Sprinkle celery, red bell peppers, black olives and carrots over top. Roll up each tortilla tightly.

Wrap each tortilla in plastic wrap. Chill for a few hours.

Just before serving, slice each tortilla into 12 pieces. Serve cold.

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54 calories, 4 grams fat, 4 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Thank you for this recipe. It was super easy and the kids loved them. The pinwheels are great little finger foods

Guest at

REVIEW: 5 star recipe rating
I made this recipe for a 2nd time for a friend's birthday party and they were a huge success. Many guests said they were their favourite food on the table. Just one thing, the first time I made them I used the full amount of Ranch Dressing but found them quite rich...this time I cut it in half and it was just right. I also found that the pinwheels stay together better if the veges are ALL mixed in with the cream cheese instead of sprinkled on top. Will definitely make them again for my next party.

Guest at

REVIEW: 5 star recipe rating
My daughter made these for Christmas appetizers. Everyone loved them and they were so easy.

Registered Member at
Member since:
Apr 10, 2005

REVIEW: 5 star recipe rating
This is easy and always a hit a parties we have!!

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