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Delicious pickle dip pinwheels stacked on a serving platter

Pickle Dip Pinwheels

These delightful Pickle Dip Pinwheels feature a creamy, tangy pickle dip spread generously onto tortillas, then rolled up and sliced into bite-sized appetizers. Perfect for parties, they offer a burst of savory dill flavor in every bite.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 24 pinwheels
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Pickle Dip
  • 8 oz Cream cheese softened
  • 1/4 cup Sour cream
  • 1 cup Dill pickles finely chopped
  • 2 tbsp Fresh dill chopped (optional)
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt to taste
  • 1/8 tsp Black pepper to taste
Assembly
  • 4-5 Large flour tortillas

Equipment

  • Mixing bowl
  • Spatula or knife
  • Cutting board
  • Sharp knife

Method
 

Prepare Dip & Assemble
  1. In a medium bowl, combine softened cream cheese, sour cream, finely chopped dill pickles, fresh dill, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and smooth.
  2. Lay out a large flour tortilla flat and spread an even layer of the pickle dip mixture over the entire surface, leaving a small border free around the edges.
  3. Carefully roll up the tortilla tightly from one end to the other, ensuring a firm and compact log.
  4. Repeat with the remaining tortillas and place the rolled tortillas on a plate or baking sheet. Refrigerate for at least 30 minutes to allow them to firm up, making them easier to slice.
  5. Once chilled, use a sharp knife to slice each rolled tortilla into 1/2-inch thick pinwheels. Arrange them on a platter and serve immediately.

Notes

For best results, ensure cream cheese is softened to room temperature for easier mixing and spreading. You can also add a pinch of cayenne pepper for a subtle kick.