I think it’s un-American to have a Fourth of July weekend shindig without good snacks. And sorta sad, too. Especially when the below recipe for Pretty Party Pinwheels (from Party Snacks, 2008, Harvard Common Press) is darn easy to make, scrumptious, and colorful, with its combination of cream cheese, spinach, tomatoes, and some spices to ensure your party isn’t tasteless. Of course, it does flip in green for blue in the traditional fourth color scheme, but maybe you can serve it on a blue patter? One thing that’s for sure--your guests will love these, and you don’t have to stress out much when making them. That’s a step on the road to party success on any weekend.
Pretty Party Pinwheels
Makes about 70 pinwheels
Ingredients:
2 jalapeño chilies, quartered (leave the seeds in if you like it hotter)
4 green onions, coarsely chopped
2 8-ounce packages cream cheese, at room temperature
1/2 of a 0.4-ounce package ranch dressing mix
1/2 teaspoon freshly ground black pepper
10 large flour tortillas
5 cups loosely packed fresh spinach, washed and dried
5 to 7 Roma tomatoes, seeded and very thinly sliced
Salsa or Louisiana-style hot sauce, for serving
Directions:
1. Put the jalapeño and onions in a food processor, and process for 3 to 5 seconds, until well chopped. Add the cream cheese, dressing mix, and pepper, and process again until all is well mixed.
2. Using a spatula or butter knife, spread the mixture evenly over one side of each flour tortilla. Add 1/2 cup spinach and a few tomato slices on top of the mixture on each tortilla.
3. Roll up each tortilla, making a tight roll. Once all are rolled and stacked on a plate, cover with plastic wrap or foil and put them in the fridge to chill for about an hour.
4. Using a sharp chef’s knife, slice each rolled tortilla into 1/2-inch-thick rounds. Arrange attractively on a platter. Serve with salsa or a bottle of Louisiana-style hot sauce on the side.
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