Light and Refreshing Cucumber Dill Pinwheels Recipe

These Light and Refreshing Cucumber Dill Pinwheels are the perfect combination of creamy, crunchy, and herby flavors. Easy to prepare and visually appealing, they make a delightful appetizer for any gathering or a light snack.

Ingredients

• 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

1. Step 1: Chop the fresh dill finely and slice the cucumber thinly and evenly for easy rolling.
2. Step 2: In a small bowl, combine the softened cream cheese with the dry ranch seasoning until smooth and well-blended.
3. Step 3: Lay out the flour tortillas and spread about a quarter of the cream cheese mixture evenly over each one, covering the entire surface.
4. Step 4: Sprinkle approximately ½ tablespoon of chopped dill over the cream cheese mixture on each tortilla.
5. Step 5: Arrange the cucumber slices evenly over the dill and cream cheese layer for a crunchy texture.
6. Step 6: Starting from one edge, roll each tortilla tightly into a log, pressing firmly to ensure the pinwheels hold together.
7. Step 7: Wrap each tortilla log in plastic wrap and refrigerate for at least one hour to firm them up.
8. Step 8: When ready to serve, unwrap the logs and cut off about 2 inches from each end. Then slice each log into 6 equal pinwheel portions using a serrated knife.
9. Step 9: Arrange the pinwheels flat on a serving platter and enjoy your fresh, tasty appetizer.

Tips & Variations

• For extra flavor, add a sprinkle of garlic powder or a thin layer of smoked salmon before rolling.
• Use spinach or whole wheat tortillas for a healthier twist.
• Substitute the ranch seasoning with your favorite herb blend for a different flavor profile.
• Make pinwheels ahead of time and keep them refrigerated until serving to save preparation time.

Storage

Store the cucumber dill pinwheels wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated at room temperature before serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, wrapping and chilling the pinwheel logs for at least an hour helps them hold their shape and enhances flavor. They can be stored refrigerated for up to 2 days before slicing and serving.

What can I use instead of cream cheese?

You can substitute cream cheese with a soft goat cheese or a Greek yogurt spread for a tangier taste and lighter texture.

Light and Refreshing Cucumber Dill Pinwheels Recipe

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★★★★★

4.7 from 55 reviews

These Light and Refreshing Cucumber Dill Pinwheels are a perfect appetizer combining creamy ranch-seasoned cream cheese, fresh dill, and crisp cucumber slices rolled in soft flour tortillas. Easy to prepare and chilled to perfection, they offer a cool, herby bite ideal for gatherings, parties, or a light snack.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24 pinwheels (6 pinwheels per tortilla) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pinwheel Filling

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

Wrap

• 4 large flour tortillas

Instructions

1. Prepare Dill and Cucumber: Chop the fresh dill finely and thinly slice the medium cucumber ensuring uniform slices, which will help the pinwheels roll nicely and maintain their shape.
2. Mix Cream Cheese and Seasoning: In a small bowl, combine the softened cream cheese with the dry ranch seasoning packet. Mix thoroughly until the mixture is smooth and well blended.
3. Spread Mixture on Tortillas: Lay out the flour tortillas flat. Evenly spread about a quarter of the cream cheese mixture over each tortilla, covering the entire surface area for full flavor in every bite.
4. Add Fresh Dill: Sprinkle approximately half a tablespoon of the chopped fresh dill onto the cream cheese spread on each tortilla to introduce a fresh, herby note.
5. Arrange Cucumber Slices: Layer the thin cucumber slices evenly over the dill and cream cheese mixture to add crunch and freshness to the pinwheels.
6. Roll Tortillas: Starting from one edge, roll each tortilla tightly into a log, ensuring that it is firm enough to hold together when sliced.
7. Chill the Rolls: Wrap each tortilla log tightly in plastic wrap and refrigerate for at least one hour. This chilling step firms up the rolls making slicing neater and easier.
8. Slice Pinwheels: Once chilled, unwrap the rolls. Trim approximately 2 inches from each end to discard uneven pieces, then slice the remaining log into 6 equal pinwheel portions using a serrated knife.
9. Serve: Arrange the pinwheels flat on a serving dish and serve fresh as a light, flavorful appetizer.

Notes

• Use a serrated knife for cleaner slicing of the chilled pinwheels.
• Ensure the cucumber slices are as thin as possible to avoid difficulty rolling and to keep texture balanced.
• Chilling is crucial for firm pinwheels; do not skip refrigeration.
• For a low-carb option, substitute flour tortillas with low-carb or whole wheat tortillas.
• These pinwheels can be prepared a day in advance and stored tightly wrapped in the fridge.

Keywords: cucumber dill pinwheels, ranch cream cheese pinwheels, easy appetizer, no-cook snack, party finger food, fresh herb pinwheels