Pickle Dip Pinwheels (Print)
Creamy dill pickle and cream cheese spread rolled in tortillas and chilled into tangy bite-sized pinwheels.
# Ingredient list:
→ Creamy Filling
01 - 8 oz 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, blend the cream cheese and sour cream until the texture is completely smooth.
02 - Fold in the chopped dill pickles, chopped fresh or dried dill, green onions, garlic powder, onion powder, and black pepper. Stir thoroughly to achieve an even mixture.
03 - Lay one flour tortilla flat and evenly distribute a generous amount of the pickle filling over the entire surface, ensuring edge-to-edge coverage.
04 - Roll the tortilla tightly to create a uniform log shape. Repeat this process for all tortillas, dividing the filling evenly.
05 - Wrap each tortilla roll tightly in plastic wrap and refrigerate for a minimum of 1 hour to allow the pinwheels to set for clean slicing.
06 - Remove plastic wrap and slice each roll into six equal pieces using a sharp knife.
07 - Arrange pinwheels on a serving platter and keep chilled until ready to serve.
# Expert Tips:
01 -
- It works for every occasion—from lazy Fridays to birthday parties.
- The pickle-dill combo is so addictive even pickle skeptics sneak a second bite.
02 -
- If you skip chilling, the pinwheels will squish and look like little disasters on the plate.
- Packing the filling all the way to the tortilla’s edge means every bite gets the full pickle punch.
03 -
- Wrap each roll tightly in plastic—any air gaps will dry out the edges.
- Dabbing extra pickle moisture off with a kitchen towel keeps the filling from oozing out later.