Description
Cucumber and Dill Pinwheels are a refreshing appetizer made with cream cheese, fresh dill, and crunchy cucumbers wrapped in flour tortillas.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 oz dry ranch seasoning packet
- 4 large flour tortillas
- 2 tsp fresh chopped dill
- 1 medium cucumber, sliced thin
Instructions
- Start by chopping your fresh dill and thinly slicing the cucumber. Aim for thin, even slices so they roll up nicely in the tortillas.
- In a small bowl, mix the softened cream cheese with the dry ranch seasoning until smooth and well-blended.
- Lay out your flour tortillas. Spread about a quarter of the cream cheese mixture evenly onto each tortilla, making sure to cover the whole surface.
- Sprinkle about ½ tablespoon of chopped dill over the cream cheese mixture on each tortilla for that fresh, herby kick.
- Arrange the cucumber slices evenly over the cream cheese and dill.
- Starting from one end, roll the tortilla tightly into a log. Make sure to roll firmly so the pinwheels hold together well when cut.
- Wrap each tortilla log in plastic wrap and pop them in the fridge for at least an hour to firm up, making them easier to slice.
- When ready to serve, unwrap the logs. Using a serrated knife, cut about 2 inches off each end, then slice the remaining log into 6 equal portions.
- Lay the pinwheels flat on a platter and serve.
Notes
- For added flavor, consider using flavored cream cheese.
- These pinwheels can be made a day in advance and stored in the refrigerator.
- Feel free to add other vegetables like bell peppers or carrots for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg