Spinach and Red Pepper Pinwheels
With a spinach dip- flavoured filling, these hors d'oeuvres (from our "14 Easy Appetizers" story in the December 2004 issue of Canadian Living Magazine) can be made a day ahead. Serve with sour cream for dipping.
Servings: 65 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 24 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 54 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 4% |
| vit C | 5% |
| folate | 5% |
-
1 pkg (10 oz/300 g) 1 frozen spinach, thawed
1 green onion, chopped
1/2 cup (125 mL) light cream cheese, softened
1/4 cup (50 mL) light sour cream
1/3 cup (75 mL) finely chopped water chestnuts
1 small clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
6 large plain or sun-dried tomato-flavoured tortillas
1 roasted red pepper, sliced
Preparation:
In sieve, press spinach to remove as much moisture as possible; finely chop and place in bowl. Add green onion, cream cheese and sour cream; stir to combine. Add water chestnuts, garlic, salt and pepper; mix well. Divide among tortillas, spreading over each and leaving 3/4-inch (2 cm) border.
Divide red pepper over top, lining up slices about 1-inch (2.5 cm) from 1 edge; starting at same edge, tightly roll up. Wrap individually in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Slice diagonally into 1/2-inch (1 cm) thick slices.
Additional Information
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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