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Author Notes: My daughter requested I put up this recipe because it is so popular at family parties and she wanted to be able to find it easily without calling me! The recipe is in two parts, though it could really be three, but I"m keeping it simple. This is another one of those never-fail party favorites that gets finished off pretty quickly, whether it's a family affair, church picnic or ladies luncheon. It takes a little organization and at least an hour to make, but the effort is all worth it when you come carrying this into the event and people oooh and ahhh over it! This is what I call a Mom's Party Special,--not particularly gourmet, but it looks impressive on the table, tastes good and people always ask for more!
- 7 large flour tortillas (room temp.)
- 8 ounces low-fat cream cheese, softened
- 1/2 cup mayonnaise (I use half-fat)
- 1/2 cup Ranch Dressing
- 1/4 cup dried minced onions
- 1 tablespoon minced garlic
- 1 envelope dried Vegetable Soup mix
- 1 package spinach leaves
- 1/2 package of romain lettuce, torn small
- 1/2 pound thin-sliced smoked turkey
- 1/2 pound thin-sliced deli smoked ham
- 1/2 cup brown mustard
- colored toothpics (at least 60)
Tomato Dip & Deviled Eggs
- 1 large fat, red, ripe tomato, cold!
- 1/2 cup low-fat sour cream
- 1/2 cup low-fat mayo
- 1 tablespoon dried minced oion
- 1/2 teaspoon dried dill
- 1/4 teaspoon white pepper
- 1/2 teaspoon minced garlic
- 1/3 cup shredded cheese (cheddar & Monterrey jack)
- 1 dozen eggs
- 1/4 cup lo-fat mayo
- 1 tablespoon brown mustard
- 1 tablespoon DILL relish (NOT sweet!)
- 1/2 tablespoon curry powder
- 1/2 tablespoon minced garlic
- paprika to garnish
- baby carrots to garnish
- First boil your eggs for 30 minutes, as this makes them good and firm. Set the timer then take them off and immediately pour out the hot water and fill the pot with cold water--let it run over the eggs a minute, then leave them to sit in the cool water until you're ready for them--this rapid cooling prevents the dark sulfur coating on the yolk.
- Next take out the flour tortillas and make sure they are room temperature for easy rolling. In a medium bowl add the cream cheese, mayo, minced onion and garlic, dried vegetable soup mix, dill and Ranch dressing--mash and mix with a fork until smooth. Spread this mix on the tortillas almost to the edges, leaving about a half-inch clear. Lay the spinach leaves and a little romaine lettuce, flattening it slightly (for easier rolling). Lay on the meats (separately or some of each, as you prefer), then spread with a little brown mustard. Take the edge of the tortilla and carefully roll it tightly and turn the seam side down--secure it with 3-4 toothpicks, set aside, covered in the fridge to let them firm up, about 30 minutes.
- Carefully peel the eggs, cutting each in half (wipe the knife clean after each egg so you don't spread the soft yolk around), and set the halves on a separate plate and dump the yolks into a small bowl. Add the mayo,brown mustard, curry powder, dill relish, minced garlic and salt and white pepper to taste, stir well to blend them with the yolks, then spoon into a large zip-loc bag. Cut a very small corner off the bag, and use this to pipe the mix into the egg halves; sprinkle with paprika and set aside. I sometimes use an olive half to garnish as well.
- Make sure the tomato is firm and cold,then taking a small serrated knife, cut the top off (about 2/3 up) using little v-shaped cuts, lift off top and scoop out the tomato insides.
- Mix the sour-cream, mayo, white pepper, dill, minced garlic and garlic--add the tomato insides (minced) if you like, stir well and fill the tomato--top with shredded cheese.
- Take the sandwiches from the fridge and carefully cut into 5 portions each and secure with the colored toothpicks. Garnish the tray with a little romaine lettuce and lay the sandwiches as shown, nestle the deviled eggs around them, then a handful or so of baby carrots. The tomato goes in the middle. Cover with clear Saran wrap and store in the fridge until the party is ready!