Nacho Cheese Pinwheels

Nacho Cheese Pinwheels
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  1. 4 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter
  2. 1/2 cup bean dip
  3. 1/2 cup nacho cheese dip
  4. 3 to 4 tablespoons chopped green onions or chopped fresh cilantro
  1. 1 Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.
  2. 2 Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.