Pickle Dip Pinwheels (Print Version)
Cream cheese, dill pickles and herbs rolled in tortillas, chilled and sliced into bite-sized pinwheels.
# What You Need:
→ Creamy Filling
01 - 8 ounces cream cheese, softened
02 - 1/2 cup sour cream
03 - 1 cup chopped dill pickles
04 - 1/4 cup chopped fresh dill or 2 tablespoons dried dill
05 - 1/4 cup chopped green onions
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon black pepper
→ Assembly
09 - 4 large flour tortillas (10-inch)
# How To Make:
01 - In a medium mixing bowl, combine cream cheese and sour cream. Stir until a smooth, uniform texture is achieved.
02 - Fold in chopped dill pickles, fresh dill, green onions, garlic powder, onion powder, and black pepper. Mix thoroughly until evenly distributed.
03 - Lay one flour tortilla flat on a cutting board. Evenly spread a generous layer of the pickle filling over the entire surface.
04 - Tightly roll up the tortilla from one edge to the other to secure the filling inside.
05 - Repeat the filling and rolling steps with the remaining tortillas and mixture.
06 - Wrap each rolled tortilla securely in plastic wrap. Transfer to the refrigerator and chill for at least 1 hour to firm.
07 - Remove plastic wrap and place each roll on a cutting board. With a sharp knife, cut each roll into 6 equal slices to create pinwheels.
08 - Arrange the pinwheels on a serving platter. Keep chilled until ready to serve.
# Expert Tips:
01 -
- It’s the appetizer that always gets asked for again, even by the pickle skeptics.
- You can whip it up in minutes, and it holds beautifully for hours in the fridge.
02 -
- Slicing pinwheels before they’re chilled results in a smeared mess — trust me, I tried.
- Fresh dill makes the flavor pop, but dried will work if that’s all you have tucked away.
03 -
- Clean your knife between slices for tidy, pretty pinwheels.
- Make these a day ahead for gatherings; the flavor just gets better.