Dill Pickle Pinwheels
Servings: 24 pinwheels
Calories: 82cal
Equipment
Ingredients
- 16 ounces cream cheese two 8 ounce blocks, slightly softened
- 3 Tablespoons fresh chopped dill
- 2 Tablespoons ranch seasoning mix
- 1 cup chopped dill pickle
- 6-9 sliced deli ham chopped
- 3 large flour tortillas
Instructions
- Place softened cream cheese in a medium bowl and beat until fluffy with a hand mixer.
- Mix in freshly chopped dill and ranch seasoning until well combined.
- Add in chopped pickles and ham and mix again, then spread evenly among 3 large tortillas.
- Tightly roll up tortillas and wrap in plastic wrap. Store in the fridge to allow the cream cheese to set for at least 30 minutes.
- Cut with a sharp knife into slices between 1 – 1 ½ inch wide and enjoy.
Video
Notes
- Use large burrito tortillas (10 inch). These pinwheels work best with flour instead of corn tortillas.
- If you prefer sweet pickles, feel free to use those instead! Pickle spears, baby pickles, or regular-sized dill pickles will all work.
- Store dill pickle pinwheels in an air-tight container kept in the refrigerator for up to 3 days. They are best served fresh as the longer they sit, the soggier they become.
- If you want to prepare them in advance I would suggest doing so the morning of your event. This will give the flavors plenty of time to develop in the fridge but shouldn't give them enough time to get soggy.
Nutrition
Serving: 1pinwheel | Calories: 82cal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 232mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.2mg
