If you are looking for an easy appetizer to feed a crowd, you’ve come to the right place. These Hidden Valley Ranch Pinwheels are easy to make and are a big hit with everyone. You can even make these pinwheels ahead of time.
Hidden Valley Ranch Pinwheels
This is such a delicious and easy appetizer to make. If you are looking for easy appetizers then you might like Herbed Cheese and Acorn Squash Puff Pastry Appetizer, Spinach Phyllo Appetizers, or Cold Shrimp Dip Recipe
Appetizers are my favorite part of any meal. Sometimes, we will make a meal just out of appetizers.
I love that these can be made a day in advance. When you’re ready, simply slice and serve.
With red and green vegetables, these pinwheels are perfect for your Christmas party.
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How long can tortilla pinwheels last in the refrigerator?
- Pinwheels can last up to 3 days in the refrigerator, although they are best eaten within one day of making.
How do you keep pinwheels from getting soggy?
- Wrap rolled-up pinwheels before slicing – tightly with clear wrap. Store them in the refrigerator for up to one day. Slice pinwheels near party time and serve at room temperature.
Can you freeze pinwheels?
- To freeze pinwheels, separate them on a baking sheet for up to 2 hours so they are frozen on the outside. Transfer them to a freezer storage bag and freeze for up to 2 months. You can thaw them by spreading them out again on a baking sheet and covering them with clear wrap – overnight in the refrigerator.
Here is the recipe for Tortilla Ranch Pinwheels…
Hidden Valley Ranch Pinwheels Appetizer
Ingredients
- 16 oz. cream cheese softened
- 1 oz. Hidden Valley Ranch dry salad dressing mix This equates to one packet of mix. *Tip: The ranch dressing mix can taste salty. Gradually add the ranch mix to the cream cheese and stir. Do a taste test before adding more ranch.
- 2 green onions sliced
- 4 burrito sized tortillas
- ½ cup red pepper diced
- ½ cup celery diced
- 4 oz. black olives canned – drained and diced
Instructions
- Mix the cream cheese, ranch powder, and onions.
- Mix well, making sure the ranch dressing is evenly distributed throughout the cream cheese.
- Fold in the red pepper, celery and olives
- Spread the mixture onto the 4 tortillas
- Tightly roll the tortillas
- Cover and refrigerate for 2 hours
- Slice the rolls into 1 inch slices
- Spread out onto serving platter – Enjoy!
