Spinach and Cheese Pinwheels
Ingredients:
- cream cheese, room temperature - 2 - 8 ounces packages
- Ranch dressing - 1/4 cup
- garlic chives, minced - 1/4 cup
- sun dried tomato pesto - 1 cup
- burrito size tortillas - 4 large
- spinach - 5 ounce bag
Instructions:
In a bowl, with mixer on medium speed combine cream cheese, Ranch dressing and chives until light and fluffy, about 5 minutes. Cover each tortilla with 1/4th of the cream cheese mixture in a even coating over entire tortilla. Add a layer of spinach, overlapping to make a thicker layer.
Add pesto in the center (about 1/4 inch round) of the tortilla, over the spinach.
Roll the tortilla into a slightly tight log. Wrap in plastic wrap, place in the refrigerator for 1 hour for the cheese to set. Slice each tortilla log into even slices, place on serving plate, cover and keep in the refrigerator until ready to serve. Serve cold.
