Spinach Pinwheels

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup sour cream
  • 8 oz cream cheese, softened
  • 3 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 envelope ranch salad dressing mix
  • 3 green onions, finely chopped
  • 1/2 tsp dill weed
  • Garlic powder to taste
  • 1/3 to 1/2 cup bacon bits
  • 1 (10 count) package large flour tortillas

Beat sour cream and cream in mixer bowl until light and fluffy. Add spinach; beat well. Add salad dressing mix, green onions, dill weed, garlic powder, and bacon bits; mix well. Spread over tortillas. Fold in sides; roll to enclose filling. Wrap individually in waxed paper. Chill or freeze until serving time.

Cup into 1/2 inch to 1 inch pieces. Place on microwave-safe plate. Microwave on high for several seconds or until warm.

Yield: 50 servings


Given by
Marie Dean

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