NEED A FASTER WAY TO MAKE THESE? My husband and I use these to make sandwich wraps practically every day, so we go through a batch quickly. The only substitution I make is to use olive oil instead of shortening (much more healthy and they're great!). 1. After you've rolled into balls, cover with damp paper towel and let stand (keeps from being too dry and they're easy to roll out). 2. Using a rectangular griddle, FLATTEN TWO OR THREE BALLS AT ONCE, ROLL THEM OUT AND PLACE ON THE GRIDDLE AT THE SAME TIME @ 375-400 degrees. 3. While waiting for those tortillas to form bubbles, quickly flatten next 2-3 balls. 4. Flip your first tortillas when bubbles form. 5. Quickly roll out the balls you just flattened. 6. Remove finished tortillas from grill and slap on the next 2-3. 7. Repeat YOU ONLY NEED TO FLIP THEM ONCE. COOKING TOO LONG WILL LEAVE THEM BRITTLE. Thanks for sharing this recipe! It's awesome!

Reviewed On: May 11, 2009

This recipe just tasted sort of flat. Texture was nice, but not enough peanut taste and a little too much salt. I followed the recipe exactly, but wasn't impressed.

Reviewed On: Jan. 16, 2009

This is hands down the best spinach artichoke dip I've ever tasted! Completely addictive! Mixing in most of the mozzarella cheese and just sprinkling a little on the top makes dipping much easier (otherwise the cheese forms a hard layer on the top).

Reviewed On: Dec. 29, 2008