Pickle Dip Pinwheels (Printer-Friendly)
Cream cheese and chopped pickles spread on tortillas, rolled and chilled into tangy, bite-sized pinwheels.
# 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 ground black pepper
→ Assembly
09 - 4 large flour tortillas (10 inch)
# How-To Steps:
01 - Combine softened cream cheese and sour cream in a mixing bowl. Stir until smooth.
02 - Add chopped dill pickles, fresh dill, green onions, garlic powder, onion powder, and black pepper. Mix thoroughly until well incorporated.
03 - Place a flour tortilla on the cutting board and evenly spread a generous layer of the filling mixture over the entire surface.
04 - Carefully roll up the tortilla tightly to enclose the filling.
05 - Repeat the spreading and rolling process with the remaining tortillas and filling.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to set.
07 - Unwrap the chilled rolls and slice each into 6 equal pieces using a sharp knife.
08 - Arrange pinwheels on a serving platter and present immediately, keeping them chilled until serving.
# Expert Hints:
01 -
- The pickle dip comes together so fast, you&aposs have to resist eating it by the spoonful before assembly.
- They vanishe very quickly at any party—the leftovers (if any) are even better the next day.
02 -
- Trying to cut before chilling results in smushed, messy pinwheels—patience is well rewarded here.
- Dabbing the pickles dry prevents watery filling, which makes the rolls messier and soggy.
03 -
- Warm the tortillas so they don&apost crack when rolling—ten seconds in the microwave does the trick.
- Set aside extra filling as a dip for fresh veggies or crackers, especially if you overfill a roll and have leftovers.