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Cucumber and Dill Pinwheels Recipe

Cucumber and Dill Pinwheels Recipe
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★★★★★

4.8 from 8 reviews

These Cucumber and Dill Pinwheels are a fresh, flavorful appetizer featuring creamy ranch-seasoned cream cheese, crisp cucumbers, and aromatic dill, all rolled up in soft flour tortillas. Perfect for parties or light snacks, they combine creamy, crunchy, and herby elements in every bite.

Ingredients

Scale

Cream Cheese Mixture

  • 8 oz cream cheese, softened
  • 1 oz dry ranch seasoning packet
  • 2 tsp fresh chopped dill

Fillings

  • 1 medium cucumber, sliced thin
  • 4 large flour tortillas

Instructions

  1. Prepare ingredients: Chop the fresh dill finely and thinly slice the cucumber into even slices to ensure smooth rolling and ideal texture in the final pinwheels.
  2. Mix cream cheese and seasoning: In a small bowl, combine the softened cream cheese with the dry ranch seasoning packet, stirring until the mixture is smooth and well incorporated, creating a flavorful base spread.
  3. Spread the mixture on tortillas: Lay out the flour tortillas flat on a clean surface and spread about a quarter of the cream cheese mixture evenly over each tortilla, covering the entire surface for consistent flavor in every bite.
  4. Add dill: Sprinkle approximately half a tablespoon of the chopped fresh dill over the cream cheese layer on each tortilla to add a vibrant herby note.
  5. Layer cucumber slices: Arrange the thin cucumber slices evenly across the cream cheese and dill, providing a refreshing crunch throughout the roll.
  6. Roll tortillas: Starting at one edge, carefully but firmly roll each tortilla into a tight log, ensuring the fillings stay neatly enclosed for easier slicing and better presentation.
  7. Chill the rolls: Wrap each rolled tortilla log tightly in plastic wrap and refrigerate for at least one hour to help them firm up, making slicing cleaner and the pinwheels hold their shape.
  8. Slice and serve: Remove the plastic wrap, cut about two inches off each end of the logs to discard uneven edges, then slice each log into six equal portions using a serrated knife. Arrange the pinwheels flat on a serving platter and serve fresh.

Notes

  • For best results, use fresh dill for bright flavor; dried dill will result in a milder taste.
  • Make sure to slice the cucumber thinly and evenly to avoid thick bits that may make rolling difficult.
  • Chilling the pinwheels before slicing is crucial to maintain the shape and ease cutting.
  • These pinwheels are best served the same day but can be stored covered in the refrigerator for up to 24 hours.
  • Use a serrated knife to slice to prevent squishing the rolls.
  • To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas of similar size.

Nutrition

Keywords: cucumber pinwheels, dill appetizers, ranch cream cheese roll-ups, easy party snacks, no-cook appetizers, finger foods

Find it online: https://servedbynora.com/cucumber-and-dill-pinwheels-recipe/