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Cucumber and Dill Pinwheels

Cucumber and Dill Pinwheels are refreshing appetizers made with creamy cream cheese, fresh dill, and crunchy cucumber slices wrapped in tortillas, perfect for gatherings and picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 pinwheels
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the pinwheels
  • 1 medium cucumber, thinly sliced Look for firm cucumbers with smooth skin.
  • 2 tsp fresh dill, chopped Should smell vibrant and fragrant.
  • 1 oz dry ranch seasoning packet Adds unexpected flair to the cream cheese mixture.
  • 4 large flour tortillas Can use gluten-free tortillas if needed.
  • 8 oz cream cheese, softened Ensure it is softened for easy mixing.

Method
 

Preparation
  1. Soften the cream cheese by leaving it out at room temperature for about 30 minutes.
  2. In a mixing bowl, combine the softened cream cheese, chopped dill, and ranch seasoning. Mix until creamy and uniform.
  3. Lay the flour tortillas flat on a clean surface, and spread the cream cheese mixture evenly onto each tortilla.
  4. Arrange a single layer of cucumber slices on top of the cream cheese mixture.
  5. Carefully roll each tortilla tightly around the cucumbers, ensuring they are firm but not too tight.
  6. Once rolled, slice the tortillas into pinwheels about 1 inch thick.

Notes

Enjoy these cold and fresh, as reheating can cause the cream cheese to separate. Store in an airtight container in the fridge for up to 3 days.