Cucumber and Dill Pinwheels (Printable)
Crisp cucumber and fresh dill folded into a tangy cream cheese spread, rolled in tortillas for chilled party bites.
# What You’ll Need:
→ Vegetables
01 - 1 English cucumber, deseeded and finely diced
02 - 2 tablespoons fresh dill, finely chopped
→ Dairy
03 - 8 oz cream cheese, softened
04 - 2 tablespoons sour cream
→ Pantry
05 - 4 large flour tortillas (10-inch)
06 - 1 teaspoon lemon juice
07 - Salt and black pepper, to taste
→ Garnish
08 - Extra dill sprigs
# How To Make It:
01 - In a medium bowl, blend together cream cheese, sour cream, lemon juice, dill, salt, and black pepper until smooth.
02 - Pat diced cucumber dry with a paper towel to remove excess moisture, then fold cucumber into the cream cheese mixture.
03 - Lay out each tortilla on a flat surface. Spread about one quarter of the mixture evenly over each tortilla, all the way to the edges.
04 - Roll each tortilla up tightly into a log shape.
05 - Wrap each roll in plastic wrap and refrigerate for at least 20 minutes to firm up.
06 - Unwrap and slice each roll crosswise into 1/2-inch pinwheels.
07 - Arrange pinwheels on a platter and garnish with extra dill if desired. Serve chilled.
# Expert Tips:
01 -
- Zero cooking means you can throw these together while your guests are literally walking through the door.
- The creamy tangy filling works just as well slathered on a bagel or stuffed into celery sticks the next day.
02 -
- Skip the cucumber drying step and your pinwheels will weep milky liquid all over the platter within an hour.
- Refrigerating the rolls before slicing is the difference between beautiful spirals and a flattened mess.
03 -
- Use unflavored dental floss to slice through the rolls for perfectly clean cuts that a knife simply cannot match.
- Spread the filling slightly thicker near the edge where the roll ends so the final pinwheel looks full rather than hollow in the center.