My homemade Dill Pickle Pinwheels make the perfect appetizer or party snack! Rolled up with cream cheese, dill pickles, and ham, these pinwheels are a fun summer appetizer to make for your next event. Assemble them ahead of time and refrigerate overnight for fast serving!
Looking for more appetizers? Try my Shrimp Ceviche next!
About This Recipe
These dill pickle pinwheels have been on my to-do list for the longest time. I'm a huge pickle person, so I couldn't wait to try them out. They're perfect to bring to a gathering because they're bite-sized and are packed with flavor. They hold up really well in the fridge, and their flavors actually deepen the longer they sit. So this is a winner for all you make-ahead people!
Plus, since there's zero cooking involved, these couldn't be easier to make. All you do is roll, chill, and slice! The cream cheese filling is seasoned with garlic powder and dried dill to basically make a pseudo ranch dressing. If you have ranch dressing mix, you can also just use that! My well-tested recipe takes this appetizer from good to absolutely addictive!
Key Ingredients
Cream cheese: For the filling, you want to beat the cream cheese until it's softened, otherwise it will be difficult to spread. A flavored cream cheese, like garden vegetable or chive and onion, works great here too.
Dill pickles: I use whole dill pickles and chop them myself for the best texture and flavor. To prevent the filling from getting soggy, pat the pickles dry with paper towels first.
Ham: Any type of deli meat can work here. I used thin-sliced ham.
Seasonings: I use dried dill and garlic powder to simulate ranch seasoning. If you have a packet of ranch dressing mix handy, you could use that instead.
Flour tortillas: I recommend the large burrito-size tortillas so you can fill them up with more filling!
Salt and pepper: To taste.
Instructions
STEP 1: In a mixing bowl, beat the cream cheese until smooth, about 1 minute. Stir in the dried dill, garlic powder, salt, and black pepper.
STEP 2: Mix in the ham and pickles.
STEP 3: Divide the mixture between the tortillas and spread evenly. Roll the tortillas tightly, then wrap in plastic wrap.
STEP 4: Refrigerate for 30-60 minutes to firm up, then slice into 1-inch rounds.
Dill Pickle Pinwheels
Ingredients
- 3 large flour tortillas
- 8 ounces cream cheese
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- salt and pepper (to taste)
- 1 cup chopped deli ham
- 1 cup chopped dill pickles
Instructions
- In a mixing bowl, beat the cream cheese until smooth, about 1 minute. Stir in the dried dill, garlic powder, salt, and black pepper.
- Mix in the ham and pickles.
- Divide the mixture between the tortillas and spread evenly. Roll the tortillas tightly, then wrap in plastic wrap.
- Refrigerate for 30-60 minutes to firm up, then slice into 1-inch rounds.
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