When I open the menu at a restaurant I immediately look for the hors d’oeuvres. I am a huge fan of finger foods and “little” foods, and I’ll mix anything together on one plate. When it comes to hors d’oeuvres I have no sense of propriety. Mini tacos will sit happily next to won tons, and deep fried mushrooms have no qualms about sharing space with barbecued polish sausage chunks.
There is one hors d’oeuvre that my sister makes on special occasions that I have no problem calling a meal. Trust me when I say this is delicious.
Spinach Roll-ups
Large flour tortillas
1 lb bacon, cooked and crumbled
16 oz frozen, chopped spinach, thawed and all the water squeezed out.
2 packages Ranch dressing mix (the kind you mix with milk and mayo)
1 cup mayonnaise
1 cup sour cream
1 tsp minced garlic
1/2 cup chopped green onions
2 small cans water chestnuts, drained and chopped. (Don’t chop the cans, throw them away.)
Mix all of the ingredients together except for the tortillas, of course. Spread some of the mixture on a tortilla to about 1 inch from the edges. Roll the tortilla up, keeping it tight and neat. Repeat until all of the mixture is used up, placing all of the roll-ups on a large plate, stacking them if you need to. Cover with plastic wrap and let sit in the refrigerator for at least 2 hours, although overnight is even better.
After the roll-ups have set for an appropriate amount of time, take them out as you need them and cut them width-wise in about 1-inch rounds. You’ll have great looking little pinwheels, and the taste is to die for.
