Hi Everyone! I’m Jill from Doused in Pink, and I’m excited to help Carrie out with a guest post while she is basking up the Hawaiian sun! You may have visited my blog through the Thursday Fashion Files linkup that I host with Carrie. If not, Doused in Pink is a fashion-focused lifestyle blog where you’ll find posts about my personal style, my two cents on clean, non-toxic beauty, articles on living a healthy lifestyle, DIYs and decorating ideas and sometimes a recipe or two! Which leads me to today’s post! I originally posted this recipe on my blog 3 years ago, and it’s still one of my most viewed recipe posts! I hope you enjoy it!

 

Pinwheels, wraps, roll-ups, no matter what you call them they are a delicious bite-size appetizer that is always a crowd pleaser. The best thing about them is that you can make them a day ahead of time and change up the ingredients depending on what you have on hand. My favorite combination is spinach, basil, and sun-dried tomato. I recently made these for a girls get together and wanted to share this easy recipe with you!

 
 
~ Ingredients ~Ingredients to make spinach and sun dried tomato pinwheels
 
 
~ Directions ~
 

Bring the cream cheese to room temperature before you start.

 

Combine the cream cheese, garlic, and parmesan cheese. Mix well.

 

Using a spatula, evenly spread the cream cheese mixture over the tortilla.

 

Add a generous amount of spinach, sun-dried tomato, and basil.

 

Leave a small edge of the tortilla open so that it will seal easily.


Spinach and Sun Dried Tomato Pinwheel Recipe


Roll up the tortilla and wrap tightly in plastic wrap. Repeat.

Chill for 2 hours or overnight.

Slice and place on a serving tray. Enjoy!

 

Spinach and Sun Dried Tomato Pinwheel Appetizer

If you give this recipe a try, I’d love to know what you think! 

 
I hope you’ll stop by my blog to visit or follow along!

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