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.
Servings: 24
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.