If you are a fan of cucumber like me, then you will love these cucumber dill pinwheels (one of my favorite appetizers). They’re refreshing, quick to make, full of fresh flavors, and easy to grab and eat. Perfect for perfect for football parties, holiday get-togethers, or any casual gathering.

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Made with only five ingredients – a mix of cream cheese, ranch seasoning, crisp cucumbers, and fresh dill, these pinwheels come together in no time and look great on a platter.

How to Make Cucumber Dill Pinwheels

Here are the ingredients you need to make cucumber dill pinwheel roll ups, plus step by step instructions for how to make them.

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

Step by Step Instructions

1. Wash and pat dry the dill and cucumber. Finely chop the fresh dill and thinly slice the cucumber into even rounds using a knife or mandoline.

Cucumber and dill pinwheels in process 1.

2. In a small mixing bowl, combine the softened cream cheese and dry ranch seasoning. Mix thoroughly with a spatula or hand mixer until smooth and well-blended.

Cucumber and Dill Pinwheels in process 2.

3. Lay one tortilla flat on a clean surface. Spread ¼ of the cream cheese mixture evenly over the surface of the tortilla. Repeat with the remaining tortillas.

Cucumber and Dill Pinwheels in process 3.

4. Sprinkle ½ teaspoon of chopped fresh dill evenly over the cream cheese layer to enhance the flavor.

Cucumber and Dill Pinwheels in process 4.

5. Place a layer of thin cucumber slices across the tortilla, arranging them as close together as possible for even coverage.

Cucumber and Dill Pinwheels in process 5.

6. Starting from one end, roll the tortilla tightly into a log. Keep the roll snug to prevent gaps.

Cucumber and Dill Pinwheels in process 6.

7. Wrap each rolled tortilla tightly in plastic wrap. Place the rolls in the refrigerator and chill for at least 1 hour to allow them to firm up.

8. When ready to serve, remove the plastic wrap from the chilled rolls. Trim about 2 inches off each end (discard or snack on the ends) to create clean edges. Use a serrated knife to slice each roll into six equal pieces, about 1 inch thick.

Cucumber and Dill Pinwheels in process 7

9. Place the pinwheel slices flat on a serving platter, arranging them neatly. Garnish with extra dill if desired, and serve.

Cucumber dill pinwheels are one of those recipes you’ll want to keep in your back pocket for any occasion. They’re easy to prepare, travel well, and always seem to disappear fast. Whether you’re hosting or bringing something to share, these little roll-ups are a safe bet for keeping everyone happy. Give them a try, and enjoy!

Print Recipe

Cucumber Dill Pinwheels

These cucumber dill pinwheels are refreshing and easy to make. Perfect for any gathering, they are a hit as potluck sides, graduation party food, or even as lunch pinwheels.

Prep Time20

Chill Time1

Total Time1 20

Course: Appetizer, Snack

Servings: 24

Author: Carol

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

Wash and pat dry the dill and cucumber. Finely chop the fresh dill and thinly slice the cucumber into even rounds using a knife or mandoline.
In a small mixing bowl, combine the softened cream cheese and dry ranch seasoning. Mix thoroughly with a spatula or hand mixer until smooth and well-blended.
Lay one tortilla flat on a clean surface. Spread ¼ of the cream cheese mixture evenly over the surface of the tortilla. Repeat with the remaining tortillas.
Sprinkle ½ teaspoon of chopped fresh dill evenly over the cream cheese layer to enhance the flavor.
Place a layer of thin cucumber slices across the tortilla, arranging them as close together as possible for even coverage.
Starting from one end, roll the tortilla tightly into a log. Keep the roll snug to prevent gaps. Repeat the process with the remaining tortillas.
Wrap each rolled tortilla tightly in plastic wrap. Place the rolls in the refrigerator and chill for at least 1 hour to allow them to firm up.
When ready to serve, remove the plastic wrap from the chilled rolls. Trim about 2 inches off each end (discard or snack on the ends) to create clean edges. Use a serrated knife to slice each roll into six equal pieces, about 1 inch thick.
Place the pinwheel slices flat on a serving platter, arranging them neatly. Garnish with extra dill if desired, and serve.