Veggie Cream Cheese Roll-ups

Tortilla Rollups cream cheese and fresh raw vegetables make the perfect appetizer, snack or light lunch. Perfect finger food for kids too!

How to make Veggie Cream Cheese Roll-ups

Ingredients

• 2 packages of cream cheese, softened, 8 oz
• 1 – envelope ranch dressing mix
• 4 – fresh green onions, chopped (can also use chives)
• 1/3 cup black olives, chopped (I use little can)
• 6 – 8-inch flour tortillas (can use wheat, spinach, or tomato tortillas)
• 1 – celery rib, chopped
• ½ cup green bell pepper, chopped
• ½ cup red bell pepper, chopped

Directions

1. Beat cream cheese and dressing mix together, can use fork to mix.
2. Add green onions and other veggies.
3. Spread cream cheese mixture evenly on flour tortillas.
4. Wrap tortillas in plastic wrap and chill tortillas for about 3 hours to set.
5. Cut tortillas diagonally into 1/2 inch pieces.
6. Display on platter. Can serve with salsa as a dip.

Try a dairy free option. Here is a recipe for Veggie Cashew Cream Cheese:

Ingredients:

• 1 ½ cups raw cashews soaked in water for several hours or overnight, drained and rinsed
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon paprika optional
• 2-3 tablespoons water
• ¼ cup shredded carrots
• ¼ cup diced sweet bell pepper any color
• 2 tablespoons diced green onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoons chopped fresh dill

Directions

1. Be sure your cashews have soaked for several hours, or ideally, overnight. The longer they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.
2. To the bowl of a food processor, add the soaked cashews, vinegar, lemon juice, salt, onion powder, garlic powder, and paprika, if using. Start to process to break up the cashews. You’ll need to stop the food processor and scrape down the sides frequently to keep the mixture moving. Add the water 1 tbsp at a time until it comes together into a smooth spread. Be patient as this could take 5 to 10 minutes.
3. Once it’s smooth, transfer to a mixing bowl and add the carrots, red pepper, green onion, parsley, and dill. Stir to combine.
4. Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.
5. Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it’s better cold.