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Cucumber and Dill Pinwheels

Cucumber and Dill Pinwheels are the perfect snack or appetizer, balancing crunchy freshness with creamy comfort. Easy to make and full of flavor, they are a crowd-pleaser for any occasion.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1 oz dry ranch seasoning packet
For the Pinwheels
  • 4 large flour tortillas
  • 2 tsp fresh chopped dill
  • 1 medium cucumber, sliced thin Aim for thin, even slices for easier rolling.

Method
 

Preparation
  1. Chop the fresh dill and thinly slice the cucumber.
  2. In a small bowl, mix the softened cream cheese with the dry ranch seasoning until smooth.
Assembly
  1. Lay out the flour tortillas and spread about a quarter of the cream cheese mixture evenly onto each tortilla.
  2. Sprinkle about ½ tablespoon of chopped dill over the cream cheese mixture on each tortilla.
  3. Arrange the cucumber slices evenly over the cream cheese and dill.
  4. Starting from one end, roll the tortilla tightly into a log.
  5. Wrap each tortilla log in plastic wrap and refrigerate for at least an hour.
  6. When ready to serve, unwrap the logs and cut about 2 inches off each end, then slice the remaining log into 6 equal portions.

Notes

Chilling the pinwheels for at least an hour makes slicing easier and allows the flavors to meld. Consider adding a touch of lemon juice for extra zest, and experiment with different herbs like chives or basil for variation.