Pickle Dip Pinwheels (Printable)
Creamy dill pickle filling spread on tortillas, rolled and chilled, then sliced into bite-sized pinwheels for parties.
# 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 and sour cream and stir until smooth and homogenous.
02 - Add chopped pickles, dill, green onions, garlic powder, onion powder, and black pepper. Mix until all ingredients are thoroughly distributed.
03 - Lay one flour tortilla flat and evenly spread a generous layer of the dill pickle filling to the edges.
04 - Carefully roll up the filled tortilla tightly from one end to the other.
05 - Repeat spreading and rolling with the remaining tortillas and filling.
06 - Wrap each rolled tortilla securely in plastic wrap and refrigerate for at least 1 hour to firm the rolls.
07 - Remove plastic wrap and cut each roll crosswise into 6 even pinwheels using a sharp knife.
08 - Arrange the pinwheels on a serving platter and serve chilled.
# Expert Suggestions:
01 -
- These pinwheels pack all the punch of a pickley dip without the mess of scooping and double-dipping.
- They vanish at parties faster than you can say who wants the recipe so be prepared for recipe requests.
02 -
- If you try to slice before chilling, you end up with smeared, mushy pinwheels.
- Too much filling will seep out the sides and make for messy rolls – be just generous enough.
03 -
- Always use room temperature cream cheese for the smoothest filling.
- A serrated knife makes the cleanest cuts without squishing the rolls.