Pickle Dip Pinwheels (Printable)

Tangy dill pickle and cream cheese filling rolled in tortillas for a crunchy, creamy party appetizer ready in 15 minutes.

# What You Need:

01 - 8 oz cream cheese, softened

02 - 1/2 cup sour cream

03 - 1 cup dill pickles, finely chopped

04 - 2 tablespoons green onions, finely sliced

05 - 2 tablespoons fresh dill, chopped

06 - 1/4 teaspoon garlic powder

07 - 1/4 teaspoon black pepper

08 - 1/8 teaspoon salt

09 - 4 large flour tortillas (10-inch)

01 - Combine cream cheese and sour cream in a medium bowl. Beat until smooth and creamy.

02 - Stir in chopped pickles, green onions, dill, garlic powder, black pepper, and salt until evenly distributed.

03 - Lay one tortilla flat. Spread one-fourth of the pickle mixture evenly over the surface, leaving a 1/2-inch border.

04 - Roll the tortilla up tightly. Repeat with remaining tortillas and filling.

05 - Wrap each rolled tortilla in plastic wrap. Refrigerate for at least 1 hour to firm up.

06 - Unwrap rolls and slice each into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled.

01 -

They disappear faster than you can say appetizer, leaving you with an empty platter and very happy guests
The combination of creamy tangy and crunchy hits every single craving at once

02 -

A serrated knife works better than a chef's knife for clean cuts without squishing the delicate rolls
The chilling step is not optional, I once tried to skip it and ended up with sad smushed pinwheels

03 -

Pat your chopped pickles dry with paper towels to prevent the filling from becoming too watery
Use an offset spatula for spreading, it makes getting that even layer so much easier