Pickle Dip Pinwheels (Printable)

Tangy pickles and herbed cream cheese rolled in tortillas, sliced into irresistible bite-sized pinwheels for easy party serving.

# What You Need:

01 - 8 oz cream cheese, softened

02 - 1/2 cup sour cream

03 - 1 cup dill pickles, finely chopped

04 - 2 tablespoons green onions, finely sliced

05 - 2 tablespoons fresh dill, chopped

06 - 1/4 teaspoon garlic powder

07 - 1/4 teaspoon black pepper

08 - 1/8 teaspoon salt

09 - 4 large flour tortillas (10-inch)

01 - Combine cream cheese and sour cream in a medium bowl. Beat until smooth and creamy texture is achieved.

02 - Stir in chopped pickles, green onions, dill, garlic powder, black pepper, and salt until evenly distributed throughout the mixture.

03 - Lay one tortilla on a flat surface. Evenly spread one-fourth of the pickle mixture over the surface, leaving a 1/2-inch border around edges.

04 - Roll the tortilla up tightly into a cylinder. Repeat process with remaining tortillas and filling.

05 - Wrap each rolled tortilla in plastic wrap. Refrigerate for at least 1 hour to firm up for clean slicing.

06 - Unwrap rolls and slice each into 6 pinwheels using a sharp knife. Arrange on a serving platter and serve chilled.

01 -

They come together in literally 15 minutes with zero cooking required
You can make them a day ahead and they actually taste better after sitting in the fridge

02 -

The chilling step is non negotiable, I once tried skipping it and the pinwheels squished flat instead of holding their shape
A serrated knife works better than a straight blade for cutting through the tortilla without squishing the filling

03 -

Pat your chopped pickles dry with paper towels before mixing them in, too much extra liquid can make the tortillas soggy
Use an offset spatula to spread the filling, it gives you much more control than a regular knife