Pickle Dip Pinwheels (Printable)
Cream cheese and dill pickle filling spread on tortillas, chilled and sliced into tangy bite-sized pinwheels for easy snacking.
# What You'll 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 diameter)
# Directions:
01 - In a medium mixing bowl, combine cream cheese with sour cream and beat until smooth and uniform.
02 - Stir in chopped dill pickles, dill, green onions, garlic powder, onion powder, and black pepper until thoroughly mixed.
03 - Lay one flour tortilla flat on the cutting board and evenly spread a generous layer of the pickle mixture across the surface.
04 - Tightly roll up the tortilla to enclose the filling.
05 - Repeat the spreading and rolling process with the remaining tortillas and remaining filling.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to allow for clean slicing.
07 - Remove plastic wrap and cut each roll into 6 equal pinwheels using a sharp knife.
08 - Arrange pinwheels on a platter and serve chilled.
# Cooking Tips:
01 -
- This is the sort of bite that disappears faster than you expect—seriously, people go back for seconds before you even sit down.
- It uses ingredients you probably have on hand and takes almost no time to assemble for surprise guests.
02 -
- If you skip chilling before slicing, you’ll end up with smeared, unruly pinwheels—trust me, I learned the hard way.
- Patting the chopped pickles dry means your filling won’t get runny, keeping each bite happily intact.
03 -
- Press and roll the tortillas tight to help the filling stay put when slicing.
- Chill longer if you want especially precise, party-ready rounds.