I love make-ahead appetizers, it’s one of the ways I keep myself from losing my mind whenever I decide to host a party. These delicious spinach dip roll ups are perfect for making ahead. I combine tangy cream cheese, vibrant spinach and lots of tasty flavor additions to make a delcious spread that reminds me of spinach dip. Then we dot the mixture with crunchy peppers and roll these babies into bite-sized pinwheels of deliciousness. The awesome flavor combo in these spinach dip roll ups make these a favorite at all of my shindigs, and they’re also low-fat! A dish you can make stress-free, and one your guests can feel good about eating? I’m all about that!
1 tablespoon low fat mayo
1 cup frozen chopped spinach, thawed and drained
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh chives, chopped
3 tablespoons grated Parmesan cheese
1/2 cup green and/or red bell pepper, diced
8 whole wheat tortillas (8″)
In a bowl, combine the cream cheese, mayo, spinach, garlic powder, onion powder, salt, pepper, chives, and Parmesan cheese.
Spread the mixture evenly onto 8 whole tortillas.
Divide the chopped peppers onto the tortillas.
Tightly roll up the tortillas…
…then wrap them tightly in plastic wrap, and place them onto a tray.
Refrigerate the rolls for at least 4 hours, or overnight. I like making these the night before I want to serve them up, they’re a great make-ahead appetizer.
When you’re ready to serve, slice the tortilla rolls with a serrated knife into 1″ rounds.
Print Spinach Dip Roll Ups
- An 8 oz package of low fat cream cheese
- 1 tablespoon low fat mayo
- 1 cup frozen chopped spinach, thawed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh chives, chopped
- 3 tablespoons grated Parmesan cheese
- ½ cup green and/or red bell pepper, diced
- 8 whole wheat tortillas (8")
- In a bowl, combine the cream cheese, mayo, spinach, garlic powder, onion powder, salt, pepper, chives, and Parmesan cheese.
- Spread the spinach mixture evenly onto 8 whole tortillas.
- Divide the chopped peppers onto the tortillas.
- Tightly roll up the tortillas, then wrap them tightly in plastic wrap, and place them onto a tray.
- Refrigerate the rolls for at least 4 hours, or overnight. I like making these the night before I want to serve them up, they're a great make-ahead appetizer.
- When you're ready to serve, slice the tortilla rolls with a serrated knife into 1" rounds.
