Pickle Dip Pinwheels (Printable)
Tangy pickles and herbed cream cheese rolled in soft tortillas for a crunchy, creamy appetizer ready in 15 minutes.
# What You Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
→ Vegetables
03 - 1 cup dill pickles, finely chopped
04 - 2 tablespoons green onions, finely sliced
→ Herbs & Spices
05 - 2 tablespoons fresh dill, chopped
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 1/8 teaspoon salt
→ Tortillas
09 - 4 large flour tortillas (10-inch)
# Directions:
01 - In a medium bowl, combine cream cheese and sour cream. Beat until smooth and creamy using a hand mixer or spatula.
02 - Stir in the chopped pickles, green onions, dill, garlic powder, black pepper, and salt until evenly distributed throughout the cream cheese mixture.
03 - Lay out one tortilla on a flat surface. Evenly spread one-fourth of the pickle mixture over the tortilla, leaving a 1/2-inch border around the edges.
04 - Roll the tortilla up tightly from one end to the other. Repeat with the remaining three tortillas and filling.
05 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up for easier slicing.
06 - Unwrap the chilled rolls and slice each into 6 pinwheels using a sharp knife. Arrange on a serving platter and serve chilled.
# Expert Tips:
01 -
- The tangy crunch hits that perfect spot between refreshing and indulgent
- You can prep them hours ahead and actually enjoy your own party
02 -
- Rolling too loosely gives you floppy pinwheels that fall apart when people try to grab them
- Skip the chilling time and the filling will ooze out the sides when you cut
03 -
- Use a serrated knife and clean it between rolls for the prettiest spirals
- Room temperature tortillas roll without cracking unlike cold ones