Tuesday, June 24, 2008

Herbed Tortilla Rounds

  • 1 package (8oz) cream cheese, softened
  • 2 tablespoons butter or margarine, softened
  • 1 to 2 tablespoons minced chives
  • 1 to 2 tablespoons minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon dried thyme
  • Pepper to taste
  • 5 flour tortillas (6 inches)
  1. In a small mixing bowl, beat cream cheese and butter.
  2. Add seasonings; mix well.
  3. Spread evenly over tortillas.
  4. Roll up tightly and wrap in plastic wrap.
  5. Refrigerate until firm.
  6. Unwrap; cut into 3/4-in. slices.

Yield: about 2-1/2 dozen.

(When I've made this I used only dried herbs, not fresh and it has turned out just fine.)

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