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Southwest Pinwheels

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Serves 8


Ingredients:

8 oz cream cheese
1 cup shredded cheese, any kind
3 tablespoons Rothschild Southwest Dip
2 tablespoons fresh basil
2 8 inch flour tortillas
3/4 cup chopped green pepper
3/4 cup chopped red pepper
1/2 cup chopped sweet onion

Directions:

  1. Mix together cream cheese, shredded cheese and Southwest Dip in mixer and spread on each tortilla, right to the edges. Sprinkle vegetables evenly over tortillas and roll up as tightly as possible. Wrap in waxed paper and refrigerate for 2-3 hours.
  2. Slice into pinwheels and serve with raspberry or peach salsa.
Course: Appetizer
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