Pickle Dip Pinwheels
Delightful pinwheels made from soft flour tortillas filled with a creamy, zesty mixture of dill pickles, cheese, and green onions, perfect for gatherings or a quick snack.
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Make sure it is at room temperature for easy mixing.
- 1 cup dill pickles, chopped Use fresh dill pickles for best flavor.
- ¼ cup green onions, chopped Chop finely for better mixing.
- 4 large flour tortillas You can use gluten-free tortillas if needed.
- ½ cup shredded cheddar cheese Feel free to substitute with dairy-free cheese for a vegan option.
Instructions
Preparation
- Before you begin, make sure all ingredients are at room temperature for easy mixing.
- Chop the dill pickles and green onions finely and set aside.
Making the Filling
- In a mixing bowl, combine the softened cream cheese, chopped dill pickles, chopped green onions, and shredded cheddar cheese. Mix until well-blended and creamy.
Assembling the Pinwheels
- Lay out one large flour tortilla on a flat surface.
- Spread an even layer of the pickle mixture all over the tortilla, leaving a small border at the edges.
- Starting from one end, gently roll the tortilla tightly to form a log shape.
- Wrap the roll tightly in plastic wrap, ensuring it is sealed.
Chilling and Slicing
- Place the wrapped rolls in the refrigerator to chill for at least 1 hour.
- After chilling, unwrap the tortillas and slice them into bite-sized pinwheels, about 1 inch thick.
Serving
- Arrange the pinwheels on a serving platter. They can be served immediately or stored until ready to serve.
Notes
These pinwheels are customizable; feel free to add your favorite ingredients or tweak the seasonings. Store wrapped in plastic wrap for up to 3-5 days in the refrigerator.