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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 1 |
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This is a Susan Zilber recipe direct from Lake Eden, Minnesota. Ingredients:
8 burrito-size flour tortillas |
16 ounces frozen chopped spinach |
1/4 cup mayonnaise |
1/2 cup softened cream cheese |
1/4 cup sour cream |
1/8 cup dried onion flakes |
1/4 cup bacon bits |
1 tablespoon tabasco sauce |
Directions:
1. Cook the spinach and drain it, squeezing out all of the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas.
2. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone.
3. Fold the plastic bag over when all rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours (overnight is best). Slice with a sharp knife, arrange on a platter, and serve as appetizers.
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