Vegetable Cream Cheese Rollups
User Reviews
4.6
Vegetable Cream Cheese Rollups
Description
In this recipe, softened cream cheese is blended with sour cream and seasoned with garlic powder, onion powder, dried dill, salt, and pepper to create a flavorful spread. Sharp cheddar cheese is incorporated for a tangy richness. Fresh vegetables—broccoli, bell pepper, and carrots—are prepared finely to combine crispness and color in the filling.
The assembled tortillas are evenly spread with the cheese mixture and sprinkled with the vegetables before rolling tightly and securing with toothpicks. Chilling the rollups in the freezer for 10-15 minutes allows the filling to set, facilitating clean slicing into roughly one-inch pieces. The result is a creamy and crunchy bite with balanced seasoning.
These rollups are suitable for immediate serving but can be refrigerated for up to 24 hours. For longer storage, it is advisable to keep the spread separate and assemble just before serving to prevent the tortillas from becoming soggy and to maintain vegetable freshness. Substitutions like using whipped cream cheese or pre-herbed cream cheese allow for convenience and flavor variations.
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 tsp garlic powder
- ¼ tsp onion powder
- ¼ teaspoon dill dried
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1/4 cup cheddar cheese shredded, sharp
- ½ cup broccoli
- ½ cup bell pepper
- ½ cup carrot shredded, about 1 medium sized carrot or 6 baby carrots
- 3 tortilla 8 inch
Instructions
- Cut the cream cheese into cubes and allow it to soften on the counter. Add the sour cream and mix the cream cheese and sour cream together until the cream cheese is smooth.
- Add garlic powder, onion powder, dill, sailt and pepper to the cheese mixture and mix well. Mix in shredded cheddar cheese.
- Dice the broccoli and bell pepper, and shred the carrots into small pieces.
- Lay the tortillas out on a cutting board. Spread each tortilla with ⅓ of the cream cheese mixture. Sprinkle the vegetables evenly between the tortillas on top of the cheese spread.
- Roll the tortillas tightly. Use a few toothpicks to keep them rolled tight. Placing the rollups in the freezer for at least 10-15 minutes allows the spread to firm up and makes it easier to slice.
- With a sharp knife, cut the tortilla into rolls that are about an inch thick. Each tortilla makes about six full slices. Serve and enjoy!
Notes
- The rollups are best eaten immediately but can be refrigerated for about 24 hours.
- For longer storage, keep the spread separate and assemble the rollups just before slicing to maintain tortilla texture and vegetable crispness.
- If using mild cheddar, increase quantity to ½ cup for more pronounced flavor.
- Whipped cream cheese can replace regular cream cheese if used with half the amount of sour cream to maintain texture.
- Pre-flavored herb cream cheese is an option to simplify preparation; just add the veggies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Pieces
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 84kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 163mg | 7% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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