- 1 cup cucumber, finely chopped
- 1 cup bell pepper, finely chopped (any color will do)
- 1 cup spinach or mixed greens
- 1 tbsp ranch dressing mix (optional but recommended)
- Fresh dill or parsley for garnish (optional)
Equipment Needed
- Mixing bowl
- Spatula or spoon
- Cutting board
- Sharp knife
- Plastic wrap or parchment paper
- Baking sheet or platter for serving
Step-by-Step Instructions
To start preparing my Veggie Dip Pinwheels, I begin by gathering all my ingredients. I like to have everything laid out so I can have a clear view of what I’m working with. The first step is to mix the softened cream cheese with the ranch dressing mix in a mixing bowl. The combination of flavors here is crucial, so I always ensure the cream cheese is at room temperature for easy blending. You’ll want to mix until it’s nice and creamy, which makes it easier for spreading on the tortillas.
Next, I grab my tortillas and lay one flat on my cutting board. Using a spatula, I gently spread a generous amount of the cream cheese mixture over the tortilla, making sure to cover it evenly right to the edges. I quickly learned that if you skimp on the cream cheese, the pinwheels can end up dry, so don’t hold back! Once the tortilla is well covered, I start adding my veggies. It’s all about balance; I typically layer on the shredded carrots, followed by the chopped cucumber, bell pepper, and spinach, making sure to distribute them evenly. (See the next page below to continue…)