Pickle Dill Tortilla Pinwheels (Printable version)
Tangy dill pickles with herbed cream cheese rolled in tortillas for a creamy, crunchy party appetizer ready in 15 minutes.
# What you need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
→ Vegetables
03 - 1 cup dill pickles, finely chopped
04 - 2 tablespoons green onions, finely sliced
→ Herbs & Spices
05 - 2 tablespoons fresh dill, chopped
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 1/8 teaspoon salt
→ Others
09 - 4 large flour tortillas (10-inch)
# How To:
01 - Combine cream cheese and sour cream in a medium bowl. Beat until completely smooth and creamy.
02 - Stir in chopped pickles, green onions, dill, garlic powder, black pepper, and salt until evenly distributed throughout the mixture.
03 - Place one tortilla on a flat surface. Spread one-fourth of the pickle mixture evenly over the tortilla, leaving a 1/2-inch border around edges.
04 - Roll the tortilla up tightly into a cylinder. Repeat with remaining tortillas and filling.
05 - Wrap each rolled tortilla individually in plastic wrap. Refrigerate for at least 1 hour until firm and easy to slice.
06 - Unwrap chilled rolls and slice each into 6 equal pinwheels using a sharp knife.
07 - Arrange pinwheels on a serving platter and serve chilled.
# Expert Advice:
01 -
- The creamy dillpickle combo hits every craving at once, salty, tangy, smooth, and satisfying
- They come together in fifteen minutes flat but taste like you fussed for hours
02 -
- Refrigerating the rolled tortillas is nonnegotiable, warm filling squishes out when you slice it
- Use your sharpest knife and clean it between rolls for the prettiest pinwheels that hold their shape
03 -
- If your cream cheese is still cold, microwave it for fifteen seconds and itll soften right up
- Chop pickles smaller than you think you need, big chunks make rolling messy