Pickle Dip Pinwheels (Printable)
Tangy dill pickles and herbed cream cheese rolled in tortillas for a creamy, crunchy party 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)
# How To Make It:
01 - Combine cream cheese and sour cream in a medium bowl. Beat until smooth and creamy.
02 - Stir in chopped pickles, green onions, dill, garlic powder, black pepper, and salt until evenly distributed.
03 - Lay out one tortilla on a flat surface. Spread one-fourth of the pickle mixture over the tortilla, leaving a 1/2-inch border.
04 - Roll the tortilla up tightly. Repeat with remaining tortillas and filling.
05 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.
06 - Unwrap and slice each roll into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled.
# Expert Suggestions:
01 -
- You can assemble everything ahead and keep them wrapped in the fridge until guests arrive
- The combination of cool cream cheese and briny pickles hits that perfect craveable spot
02 -
- Overfilling the tortillas makes them impossible to roll neatly
- A serrated knife works better than a straight blade for clean cuts
03 -
- Pat the chopped pickles dry with paper towels if they seem extra juicy
- Bring everything to room temperature before you start assembling