Pickle Dill Cream Cheese Pinwheels (Printable)

Tangy dill pickle and herb cream cheese filling rolled in tortillas for easy party appetizers.

# 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.

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

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

04 - Roll the tortilla up tightly, then repeat with remaining tortillas and filling.

05 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.

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

01 -

Theyre the kind of appetizer that disappears in minutes but people remember for months
You can prep everything the night before and slice them right before guests arrive
The tangy crunch hits that perfect spot between refreshing and indulgent

02 -

Soggy pickles will ruin the texture, so always give them a gentle squeeze before mixing in
Don't skip the chilling time or you'll end up with squished pinwheels instead of neat spirals
A serrated knife works better than a straight blade for getting clean cuts without dragging the filling

03 -

Warm your tortillas in the microwave for 15 seconds before spreading the filling to prevent cracking
Use an offset spatula to spread the filling evenly all the way to the edges