Okay, I'm kinda tired of dips for appetizers. I mean, I know they're good, and I even daydream about my spinach-artichoke version every once in a while. But at some point you have to expand your views. You need to tempt your eaters with something more than a cracker with stuff on it.
I in no way participate in the paleo diet, but these looked pretty darn good on pinterest. And since I was able to get some Kobe roast beef carved up at Central Market, I figured they would be pretty tasty. I was right. I even ate the leftovers for lunch the next day.
Roast Beef Horseradish Pinwheels
Adapted from The Paleo Recipe Cookbook blog
1 (8-ounce) package cream cheese, at room temperature
3 green onions, chopped
¼ cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
¼ teaspoon salt
¼ teaspoon garlic powder
8 ounces roast beef, sliced
2 10-inch flour tortillas, preferably tomato flavored
Combine the first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a ½-inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead. Cut diagonally into ½-inch slices and serve.