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Spinach Roll-Ups
SUBMITTED by Pat, Logan County
“I make these special for St. Patrick’s Day. The color is just
perfect.”
8 10-inch (green) spinach-flavored flour tortillas
Filling:
1 (20 oz.) package frozen spinach, thawed completely
1 (8 oz.) package cream cheese, softened
1/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons dried parsley
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2 cup chopped green onion
2 slices bacon, crisp-cooked and finely chopped
Squeeze spinach between paper towels, should be quite dry. In a
mixing bowl, combine all filling ingredients. Spread mixture
evenly onto tortillas, leaving a ˝ inch space around the edge of
each one. Roll the individual tortillas as tightly and firmly as
you can. Wrap each roll firmly in plastic wrap. Chill the rolls
overnight or several hours. Unwrap your rolls; slice the rolls
into ˝ inch slices. Arrange on a serving platter and serve.
Note: Make sure you squeeze as much liquid out of the spinach as
you can. They also can be cut larger than ˝ inch.
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