Pickle Dill Cream Cheese Pinwheels (Printable Version)
Tangy dill pickle and cream cheese filling rolled in tortillas, sliced into bite-sized pinwheels.
# What You'll 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
→ Others
09 - 4 large flour tortillas (10-inch)
# Directions:
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 throughout the mixture.
03 - Lay out one tortilla on a flat surface. Spread one-fourth of the pickle mixture evenly over the tortilla, leaving a 1/2-inch border around edges.
04 - Roll the tortilla up tightly into a cylinder. Repeat with remaining 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 rolls and slice each into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled.
# Expert Hints:
01 -
- They come together in fifteen minutes flat but taste like you fussed for hours
- The pickle tang cuts through rich cream cheese creating that addictive sweet spot flavor
- You can make them ahead and they actually get better after chilling in the fridge
02 -
- Cold tortillas crack when you try to roll them so let them sit on the counter for ten minutes before starting
- A serrated knife cuts through these cleaner without squishing the delicate spiral shape
- The hour of chill time is nonnegotiable or theyll unroll when you try to slice them
03 -
- Squeeze the chopped pickles between paper towels first if they seem extra juicy to prevent soggy tortillas
- Use an offset spatula for spreading if you want picture perfect even layers