Ingredients
- 16 ounces cream cheese (very soft)
- 1 tablespoon sour cream
- 1 cup cheddar cheese, shredded
- 1/2 pound bacon (cooked and finely chopped, about 8-10 slices)
- Hidden Valley Ranch Mix (1/2 package, don't use a no name brand!)
- 1 teaspoon dill (fresh, finely chopped)
- 2 teaspoon flat leaf parsley (fresh, finely chopped)
- Salt & ground pepper, to taste
- 5 flour (360 grams) tortillas (large 10-inch size)
How to Make
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Step 1: In a food processor, finely mince all the cooked bacon.
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Step 2: In a large bowl, beat the cream cheese, sour cream and dry ranch seasoning mix until smooth. Mix in cheddar cheese, minced bacon, dill, and parsley.
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Step 3: Season with salt and pepper.
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Step 4: Divide the cream cheese mixture among five tortillas and spread evenly.
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Step 5: Tightly roll up the tortillas. Set on a plate, wrap with plastic wrap, and refrigerate up to 24 hours.
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Step 6: When ready to serve, cut off the ends, and cut the rolls into slices.
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NOTE if you like more "flavoring" feel free to slightly increase the ranch dressing mix but I suggest to not use the full package
We hope you enjoy this recipe!
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