These are so yummy....this is a Pampered Chef recipe, so you know that it's very easy and always tastes great! This would be a wonderful light summer supper!
Roast Beef Roll-Ups
8 oz cream cheese spread
3-4 tsp prepared horseradish
8 (6-in.) flour tortillas
6 plum tomatoes, thinly sliced
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
1/2 lb thinly sliced deli roast beef (8 slices)
1. Combine cream cheese spread and horseradish in a small mixing bowl; mix well. For each roll-up, spread tortilla evenly with 2 tbsp (30 mL) of the cream cheese mixture. Top with tomatoes, cucumber, onion and roast beef. Roll up tortilla tightly.
2. Wrap filled tortillas individually in plastic wrap. Refrigerate, seam side down, 30 minutes. Cut each roll-up crosswise into thirds and serve on Medium Bamboo Platter.
Yield: 24 appetizers
Nutrients per serving: (1/3 roll-up): Calories 80, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 7 g, Protein 3 g, Sodium 190 mg, Fiber 0 g
(C)The Pampered Chef, Ltd. 2013
Bacon, Lettuce, and Tomato Dip
Yields approximately 2 1/2 cups of dip
Prep time: 15 min. | Chill time: 3 hours
1 package (8 ounces) cream cheese, softened
1/2 cup ranch
1 medium tomato, seeded and diced (about 3/4 cup)
6 bacon slices, crisply cooked, drained and chopped
1/2 cup finely chopped celery
2 tablespoons finely chopped onion
1 teaspoon sugar
Place cream cheese in a medium bowl. Gradually stir in dressing; mix well
Remove seeds from tomato and dice it. Reserve 1 tablespoon for garnish. Finely chop bacon, celery, and onion. Add tomato, bacon, celery, onion, and sugar to cream cheese mixture; mix well. Cover; refrigerate at least 3 hours to allow flavors to blend.
To serve, line a bowl with lettuce leaves. Fill with dip. Garnish with reserved tomato. Serve with bread, crackers, or crudités.
Source: Pampered Chef’s Celebrate!