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 Tsp. 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, purple cabbage, tomatoes, etc. Go with what you like!]
Finely chop all the vegetables. Mix all the finely chopped vegetables together.
In a large bowl, mix together the softened cream cheese and the dry Hidden Valley mix (2 tsp.). You can thin it a little bit with a splash of cream or milk, but it’s not really necessary.
Add the vegetables to the bowl that has the cream cheese mixture and mix together with a sturdy spoon.
Spread the vegetable/cream cheese mixture onto the tortillas with a spreader or knife. 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. (Oooooooh. If you have one of those long/wide rocking pizza cutter blades, those really work great.)
Depending upon how thick you want it and the size of tortillas you are using, it will probably cover 3 or 4 tortillas.
Garnish with little bits of colored pepper. Aren’t they pretty? (I cut the perfectly uniform squares of red pepper “confetti” using the Genius Nicer Dicer. What an awesome device!)
Note: 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, particularly in the summer.