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Cucumber and Dill Pinwheels

Effortless party food with a fresh, creamy profile, these cucumber and dill pinwheels are perfect for picnics and potlucks.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 150 kcal

Ingredients
  

For the Filling

  • 8 oz cream cheese, softened Use full-fat cream cheese for the creamiest texture.
  • 1 oz dry ranch seasoning packet Choose a brand that matches your flavor preference.
  • 2 tsp fresh chopped dill Ensure even distribution for flavor.

For the Wrap

  • 4 large flour tortillas Choose pliable tortillas for easy rolling.
  • 1 medium cucumber, sliced thin English cucumbers are preferred for best texture.

Instructions
 

Preparation

  • Chop the fresh dill finely and slice the cucumber into very thin rounds.
  • In a bowl, mix softened cream cheese and ranch seasoning until smooth.
  • Spread the cream cheese mixture evenly over each tortilla, leaving a 1/4-inch border.
  • Sprinkle chopped dill on top of the cream cheese layer.
  • Arrange cucumber slices evenly over the filling.
  • Roll each tortilla tightly into a log and wrap in plastic wrap.
  • Refrigerate for at least 60 minutes to firm up.
  • Unwrap the logs, trim the ends, and slice into 1/2- to 3/4-inch pinwheels.
  • Lay pinwheels flat on a platter and serve cold.

Notes

Store pinwheels in an airtight container with a paper towel to absorb moisture. Best consumed within 24-48 hours.
Keyword Cucumber Pinwheels, Dill Pinwheels, easy recipes, Finger Food, party food