Dill pickle pinwheels are hands-down one of my favorite snacks. If you love pickles like me, these are sure to be an instant hit. This tasty finger food is easy to make and full of creamy, savory flavor. A must try for your next gathering!

 

If you have every tried my dill pickle dip recipe, you know how well pickles go with cream cheese and deli meat. These dill pickle pinwheels take all of the creamy, herby flavors, and wrap them up into a bite-sized roll.

I love how easy these pinwheels are to make and you can also prepare them ahead of time to make party prep simple. My son will even ask me to pack them for his lunch because like his mom, he enjoys a good dill pickle.

If you want more pinwheel recipes be sure to try these Italian pinwheels, vegetable pinwheels, and roast beef pinwheels.

Why you’ll love this recipe

• Unique flavor. The mix of dill pickles, ham, and ranch is flavor combination that is sure to be a hit with your guests.
• Fast and easy to make. This pinwheel recipe can be assembled in minutes. It’s also a great make-ahead appetizer.
• Customizable. You can customize the cream cheese mixture to your taste.
• Great for all occasions. These roll ups are great for a party, lunch, potlucks, and more.

Ingredients

• Tortillas – I like using the large, burrito flour tortillas.
• Cream cheese – Soften cream cheese is the base for the pinwheels.
• Dill pickles – Use your favorite dill pickles.
• Ham – Thinly sliced deli ham works well. I am using honey ham.
• Ranch seasoning – Adds great flavor to the pinwheels.
• Green onion – Sliced green onion adds color and flavor.

How to make dill pickle pinwheels

Scroll to the bottom for the full pickle pinwheel recipe.

1. Place the softened cream cheese, ranch seasoning, and pickle juice in a mixing bowl. Mix until creamy.

2. Stir in the diced ham, green onions, and chopped pickles until fully combined.

3. Spread half of the mixture over one tortilla. Roll up tightly and wrap in plastic wrap. Store in the refrigerator to chill.

4. Slice the ends off of the tortilla. Slice into 1-inch pinwheels.

Heather’s recipe tips

• Make sure to softened cream cheese. Place the cream cheese out at room temperature for about 30 minutes before making the pinwheels. This helps the cream cheese be soft and easily spreadable.
• Chop small. Chop the pickles, ham, and onion in small pieces.
• Roll as tight as possible. Make sure to roll the tortilla as tight as you can so that the pinwheels stay together.
• Don’t skip the chilling. It’s important to chill the rolls before slicing. This helps them stay together.

Variations

Pickle pinwheels are easily customizable. I few ideas include:

• Cheese: These pinwheels are great with cheese. You can include 1/2 cup of shredded cheddar cheese to the cream cheese mixture.
• Meat: If you don’t like ham you can substitute with chipped beef, turkey, salami, or pepperoni.
• Pickles: You can substitute dill pickles with bread and butter pickles or even spicy pickles.
• Other: Try adding a couple of Romaine lettuce leaves for crunch or diced red pepper for added color.

Storage

Keep any of the leftover pinwheels in an airtight container in the refrigerator. They will stay good for 3-4 days.

I don’t recommend freezing these pinwheels. They don’t hold up well after thawing.

More easy party appetizers

• Turkey roll ups – Delicious tortilla roll-ups made with deli turkey.
• Cream cheese stuffed peppers – Baked mini peppers stuffed with cream cheese and bacon.
• Rotel cream cheese sausage balls – A fun twist on classic sausage balls.