Cucumber and Dill Pinwheels
These Cucumber and Dill Pinwheels are a light, refreshing appetizer perfect for any party.
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Ingredients
- 8 oz cream cheese, softened
- 1 oz dry ranch seasoning packet
- 4 large flour tortillas
- 2 tsp fresh chopped dill
- 1 medium cucumber, sliced thin
Instructions
- Start by chopping your fresh dill and thinly slicing the cucumber. Aim for thin, even slices so they roll up nicely in the tortillas.
- In a small bowl, mix the softened cream cheese with the dry ranch seasoning until smooth and well-blended.
- Lay out your flour tortillas. Spread about a quarter of the cream cheese mixture evenly onto each tortilla, making sure to cover the whole surface.
- Sprinkle about ½ tablespoon of chopped dill over the cream cheese mixture on each tortilla for that fresh, herby kick.
- Now it’s time for the crunch! Arrange the cucumber slices evenly over the cream cheese and dill.
- Starting from one end, roll the tortilla tightly into a log. Make sure to roll firmly so the pinwheels hold together well when cut.
- Wrap each tortilla log in plastic wrap and pop them in the fridge for at least an hour. This helps them firm up, making them easier to slice.
- When you're ready to serve, unwrap the logs. Using a serrated knife, cut about 2 inches off each end (those pieces tend to be uneven). Then, slice the remaining log into 6 equal portions.
- Lay your beautiful pinwheels flat on a platter, and voila! You’ve got a fresh, tasty appetizer that’s ready to impress.