Ingredients:
- 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)
- Combine cream cheese spread and horseradish in a small mixing bowl; mix well. For each roll-up, spread tortilla evenly with 2 T. (30 mL) of the cream cheese mixture. Top with tomatoes, cucumber, onion and roast beef. Roll up tortilla tightly.
- 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
Along with the roast beef rollups, the BLT Dip is a great compliment to your appetizers.
Bacon, Lettuce, and Tomato Dip
Yields approximately 2 1/2 cups of dip
Prep time: 15 min. | Chill time: 3 hours
Ingredients:
Bread
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup ranch
salad dressing - 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
- Lettuce leaves
- or crackers for serving
Directions:
- 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.