Light and Refreshing Cucumber Dill Pinwheels
Whether you’re gearing up for a football party or planning for the holidays, these Cucumber and Dill Pinwheels are sure to be a crowd-pleaser! Light, refreshing, and full of flavor, they’re the perfect finger food for any gathering. Plus, they’re incredibly simple to make—no cooking required! Let’s get started.
How to Make Cucumber and Dill Pinwheels
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start by chopping your fresh dill and thinly slicing the cucumber. Aim for thin, even slices so they roll up nicely in the tortillas.
2. In a small bowl, mix the softened cream cheese with the dry ranch seasoning until smooth and well-blended.
3. Lay out your flour tortillas. Spread about a quarter of the cream cheese mixture evenly onto each tortilla, making sure to cover the whole surface.
4. Sprinkle about ½ tablespoon of chopped dill over the cream cheese mixture on each tortilla for that fresh, herby kick.
5. Now it’s time for the crunch! Arrange the cucumber slices evenly over the cream cheese and dill.
6. Starting from one end, roll the tortilla tightly into a log. Make sure to roll firmly so the pinwheels hold together well when cut.
7. Wrap each tortilla log in plastic wrap and pop them in the fridge for at least an hour. This helps them firm up, making them easier to slice.
8. When you’re ready to serve, unwrap the logs. Using a serrated knife, cut about 2 inches off each end (those pieces tend to be uneven). Then, slice the remaining log into 6 equal portions.
9. Lay your beautiful pinwheels flat on a platter, and voila! You’ve got a fresh, tasty appetizer that’s ready to impress.
And there you have it! One of the best parts about these Cucumber and Dill Pinwheels is that you can make them in advance. Simply wrap the tortilla logs tightly in plastic wrap and refrigerate for up to 24 hours. When it’s time for the party, all you need to do is slice and serve.
So, next time you’re hosting—or even just looking for a fresh snack—give these pinwheels a try. They’re quick, easy, and packed with flavor. Enjoy!
Cucumber and Dill Pinwheels
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
- Start by chopping your fresh dill and thinly slicing the cucumber. Aim for thin, even slices so they roll up nicely in the tortillas.
- In a small bowl, mix the softened cream cheese with the dry ranch seasoning until smooth and well-blended.
- Lay out your flour tortillas. Spread about a quarter of the cream cheese mixture evenly onto each tortilla, making sure to cover the whole surface.
- Sprinkle about ½ tablespoon of chopped dill over the cream cheese mixture on each tortilla for that fresh, herby kick.
- Now it’s time for the crunch! Arrange the cucumber slices evenly over the cream cheese and dill.
- Starting from one end, roll the tortilla tightly into a log. Make sure to roll firmly so the pinwheels hold together well when cut.
- Wrap each tortilla log in plastic wrap and pop them in the fridge for at least an hour. This helps them firm up, making them easier to slice.
- When you're ready to serve, unwrap the logs. Using a serrated knife, cut about 2 inches off each end (those pieces tend to be uneven). Then, slice the remaining log into 6 equal portions.
- Lay your beautiful pinwheels flat on a platter, and voila! You’ve got a fresh, tasty appetizer that’s ready to impress.
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