Cucumber and Dill Pinwheels (Printable version)
Creamy cucumber and dill pinwheels in soft tortillas—chilled, no-cook party bites ready in 15 minutes.
# What you need:
→ Vegetables
01 - 1 English cucumber, deseeded and finely diced
02 - 2 tablespoons fresh dill, finely chopped
→ Dairy
03 - 8 oz cream cheese, softened
04 - 2 tablespoons sour cream
→ Pantry
05 - 4 large flour tortillas (10-inch)
06 - 1 teaspoon lemon juice
07 - Salt and black pepper, to taste
→ Garnish
08 - Fresh dill sprigs
# How To:
01 - In a medium mixing bowl, combine the softened cream cheese, sour cream, lemon juice, chopped dill, salt, and black pepper. Stir until the mixture is smooth and well blended.
02 - Pat the diced cucumber dry thoroughly with a paper towel to remove excess moisture. Gently fold the cucumber into the cream cheese mixture until evenly distributed.
03 - Lay each flour tortilla flat on a clean work surface. Divide the filling evenly among the four tortillas, spreading it in a thin, even layer all the way to the edges.
04 - Roll each tortilla up tightly into a firm log shape, keeping the filling snugly enclosed as you roll.
05 - Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 20 minutes to allow the filling to firm up and hold its shape when sliced.
06 - Unwrap each chilled roll and slice crosswise into 1/2-inch thick pinwheels using a sharp chef's knife.
07 - Arrange the pinwheels on a serving platter, garnish with fresh dill sprigs if desired, and serve chilled.
# Expert Advice:
01 -
- No cooking required, which means your kitchen stays cool and you stay sane.
- They look elegant on a platter but come together in fifteen flat minutes.
- The filling is endlessly adaptable once you master the base ratio.
02 -
- Wet cucumber pieces will weep into the filling overnight, so if you are making these ahead, pat the cucumber bone dry and consider a slightly thicker cream cheese layer.
- A dull knife will squash your pinwheels into ugly ovals, so sharpen your blade or use a serrated knife for cleaner cuts.
03 -
- Spread the filling a little thicker near the edge where the roll ends, so the final flap seals itself neatly when you finish rolling.
- Letting the rolls chill for a full hour instead of twenty minutes makes the cleanest, sharpest slices you will ever see.