Dill Pickle Pinwheels
Dill pickle pinwheels make an easy and flavorful appetizer or lunch. Seasoned cream cheese, pickles, and ham are wrapped up in a tortilla and sliced into bite-sized pieces.
Servings: 15
Ingredients
- 1 8 ounce cream cheese, softened
- 1 tablespoon pickle brine juice from the pickle jar
- 1 ounce ranch seasoning
- 1 cup diced dill pickles
- 1 cup diced deli ham
- 2 green onions, diced
- 2 large burrito size flour tortillas
Instructions
- Place the softened cream cheese, ranch seasoning, and pickle juice in a mixing bowl. Mix until creamy. I like using an electric mixer.
- Stir in the diced ham, green onions, and chopped pickles until fully combined.
- Spread half of the mixture over one tortilla. Roll up tightly and wrap in plastic wrap. Store in the refrigerator to chill. Repeat with the second tortilla and the remaining cream cheese mixture.
- Slice the ends off of the tortilla. Slice into 1-inch pinwheels. Serve immediately or store in an airtight container in the refrigerator.
Notes
- 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.
Nutrition
Calories: 52kcal | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 294mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg