Part 4 of the appetizer series brings us to a spinach roll-up. Make sure to visit this page to be sure you see all of the recipes in this series. This one is very simple to put together, but does need to be prepared ahead of time to give the flavors time to blend. The make-ahead part is both a good thing and a bad I guess. It means there is little to no work for this dish just before the party, but it means that you have to be prepared enough ahead of time to get it put together early.

I also call these pinwheels, and have had different versions with varying ingredients, deli ham, olives, etc. I’ll try and see if I can get a recipe from the family vault for one of those. I love all of the rich flavors in this version though. Personally, I would substitute real bacon for the bacon bits, but you could of course go either way. I didn’t make this batch, but they tasted great even if it was imitation bacon bits.

Spinach Roll-Ups

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INGREDIENTS

• 10 oz. pkg frozen, chopped spinach, thawed and well-drained
• 1 cup mayonnaise
• 1 8 oz. container sour cream
• 1 bunch green onions, chopped
• 1 oz. envelope ranch style dressing mix
• 3 oz. jar bacon bits
• 9-10 flour tortillas (burrito size)

METHOD

1. Mix all ingredients (minus the tortillas) until well-combined.

2. Spread a thin layer over the each tortilla, and roll up, pressing the edges and wrap in plastic wrap.

3. Chill 4-6 hours. Cut into 1/2 inch thick slices.