These crunchy vegetable spirals are one of my favorite go-to appetizers when I want something fresh, crunchy, and different. Around the Christmas holidays, a few extra tiny squares of fresh red pepper sprinked over them complete the holiday look. These crunchy vegetable spirals keep well for 3-4 days, which is a bonus, and you can vary the vegetables used to add your own personal favorites. Use low carb tortillas to keep the carb count down!
I tend to keep it simple, with just 4 or 5 vegetables, but the possibilities are limited only by your flavor preferences and imagination.
1 pkg. low carb flour tortillas
8 oz. pkg. of cream cheese, softened
2 Tbsp. dry Hidden Valley Ranch dip mix
2 cups finely chopped broccoli
1/2 cup finely chopped colored pepper (plus extra for garnish)
1/4 cup finely chopped red onion or green onions
1/8 cup finely chopped carrot
[You could also use yellow squash, zucchini, mushrooms, jalapeños, tomatoes, etc. Go with what you like!]
Mix together the softened cream cheese and the dry Hidden Valley mix (2 tbsp.) and spread on the tortillas. Depending upon how thick you want it, it will probably cover 3 or 4 tortillas.
Mix the finely chopped vegetables together. Sprinkle them over the cream cheese mixture on the tortillas and gently press the vegetables into the cream cheese on the tortillas, then roll into tight spirals. Wrap with plastic wrap and allow to chill until firm before unwrapping and slicing into 1/2 inch rounds with a sharp knife or a pizza cutter.
Garnish with little bits of colored pepper. Aren’t they pretty?
I’ve experimented with baking these for a short time (5-10 minutes at 350) and serving them warm. While some of my friends prefer them that way, I am a bigger fan of the cool, fresh, crunchy version.