Pickle Dip Pinwheels (Printable Version)

Cream cheese and dill pickles spread on tortillas, chilled and sliced into easy bite-sized pinwheels for entertaining.

# 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 inches each)

# How-To Steps:

01 - In a medium mixing bowl, combine softened cream cheese and sour cream. Mix until the texture is smooth and cohesive.
02 - Fold in chopped dill pickles, dill, green onions, garlic powder, onion powder, and black pepper. Continue mixing until thoroughly blended.
03 - Arrange a flour tortilla flat and apply an even layer of the prepared filling across the entire surface using a spatula.
04 - Tightly roll the tortilla from one edge to form a uniform spiral.
05 - Use remaining tortillas and filling, repeating the spreading and rolling steps for each.
06 - Wrap each filled tortilla roll in plastic wrap and refrigerate for a minimum of 1 hour to allow for easier and cleaner slicing.
07 - Remove plastic wrap and cut each roll crosswise into 6 even pinwheels using a sharp knife.
08 - Arrange pinwheels attractively on a platter and present chilled.

# Helpful Tips:

01 -
  • People devour these at parties, and you’ll feel slyly proud because they’re made in minutes.
  • The creamy-salty-dill combo is so craveable that you’ll catch yourself stealing a piece before serving.
02 -
  • If you skip chilling, your pinwheels will sadly unwind (I learned this when rushing before guests arrived).
  • Patting the pickles dry keeps the dip from turning watery—don’t ignore this step.
03 -
  • Let the rolled tortillas rest seam-side down so they stay closed.
  • A microplane grater can add a hint of lemon zest to brighten the dip if you want a twist.

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