January 6, 2014

Spinach Roll-ups

This has to be one of my favorite recipes from long ago.  I can't believe I've waited so long to make them again because they are so so very good. I got this recipe from my friend Kari and at first I made it all the time for parties or whatever. So for a New Years party that we were invited to I knew that I wanted to make something that was tried and true and proven to be loved.

The party was so much fun and there was ton's of good food but everyone did indeed love these roll-ups. They are packed with flavor and texture.  From the bite of the spinach to the crunch of the water chestnuts and jalapeño, combined with the creaminess of the cream cheese mixture you just can't beat it.  You might be thinking when you look at the ingredients that this is way to spicy for you but it's not.  Trust me.  If you remove the seeds and membrane from the jalapeño you won't get all that heat and the other spicy ingredients just add flavor and not ton's of spice. Of course if you want something spicy you can leave the seeds in, add more chili powder or more cayenne pepper sauce. It's up to you.

There are quite a few ingredients in this roll-up but they are worth it, also allow for a little bit of refrigeration time so the flavors can blend together and the roll-ups won't fall apart when you cut them.

Spinach Roll-ups
Recipe from Kari S.

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry using several paper towels or a clean kitchen towel. 
  • 1/2-3/4 cup sour cream
  • 1 pkg (8 ounce) cream cheese at room temperature
  • 1/2 cup mayonnaise
  • 1 (4 ounce) can chopped green chilies
  • 2 cloves garlic, minced
  • 5 green onions, chopped
  • 1/4 tsp cayenne pepper sauce, such as Tobasco
  • 1 package ranch salad dressing mix
  • 1 can (8 ounce) water chestnuts, chopped
  • 1/2 tsp chili powder
  •  6-8 large flour (or whole wheat) tortilla wraps
  1. Mix all of the ingredients (except the tortillas) in a large bowl. 
  2. Spread about 1/2 cup to 3/4 cup of the mixture evenly over one tortilla, leaving about 1/2 inch space around the outer edges, then roll up tight and wrap in plastic wrap or tin foil. Repeat until all the mixture is gone. 
  3. Refrigerate the rolls ups. 
  4. When ready to serve, remove the wraps from the plastic wrap or tin foil and cut into 1/2 inch slices. 
  5. Makes 6-8 whole wraps before cutting. 

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