Description
These Cucumber and Dill Pinwheels are a fresh, creamy, and visually stunning appetizer that’s perfect for parties, brunches, or a light snack. Soft tortillas are filled with ranch-seasoned cream cheese, crisp cucumber, and fresh dill, then rolled into bite-sized pinwheels. They’re easy to make ahead, customizable, and guaranteed to impress with minimal effort.
Ingredients
8 oz cream cheese, softened
1 oz dry ranch seasoning packet
4 large flour tortillas
2 tsp fresh chopped dill
1 medium cucumber, thinly sliced
Optional Variations:
Swap cucumber for thinly sliced bell peppers or avocado
Add smoked salmon, deli turkey, or chicken for protein
Sprinkle everything bagel seasoning over the cream cheese
Use spinach or sun-dried tomato tortillas for extra color
Instructions
-
Prepare the Ingredients:
Chop the dill and thinly slice the cucumber. Pat cucumber slices dry to prevent soggy tortillas. -
Make the Filling:
In a small bowl, combine softened cream cheese and ranch seasoning until smooth. -
Assemble the Pinwheels:
Lay tortillas flat and spread about a quarter of the cream cheese mixture evenly on each. Sprinkle chopped dill over the top. -
Add the Cucumber:
Arrange cucumber slices evenly across the tortillas. -
Roll and Chill:
Roll each tortilla tightly into a log. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up. -
Slice and Serve:
Remove from fridge, trim 2 inches from each end, and slice each log into 6 equal pinwheels. Arrange on a platter and serve immediately.
Notes
- Best served fresh, but can be stored in the fridge for up to 2 days.
- Keep wrapped tightly in plastic to prevent drying out.
- Avoid freezing, as cucumbers become watery.
- Prep Time: 15 minutes
- chill time: 1 hour
- Category: Snack / Finger Food
- Method: no cook
- Cuisine: American / Appetizer
