Dill Pickle Pinwheels ~
Flour tortillas are smothered in a mixture of dairy-free cream cheese, chopped pickles, scallions, and herbs then rolled and sliced into perfectly portioned bites.
6 simple ingredients are all you need!
These easy rollups are a classic party food perfect for all types of gatherings!
They’re great for after school snacks, game day appetizers, and holiday get togethers.
Oh! These pinwheels would also be really cute served as hors d’oeuvres at a baby or bridal shower!
Ingredients for Dill Pickle Pinwheels
You will need:
- 8 ounces vegan cream cheese, softened
- 3/4 cup dill pickles, chopped
- 2 tablespoons scallions, chopped
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 4 (8-inch) flour tortillas
How to Make Dill Pickle Pinwheels
STEP ONE: In a medium-size mixing bowl, stir together the cream cheese, pickles, scallions, dill, and garlic powder.
STEP TWO: Onto a flat work surface, arrange tortillas in an even layer. Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.
STEP THREE: Starting at one end, slowly but tightly roll each tortilla.
STEP FOUR: Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour and up to overnight.
STEP FIVE: Remove from refrigerator, unwrap, and slice into 1-inch rounds. Serve chilled.
How to Serve
These pinwheels are best served cold.
For presentation, they look great stacked high on a plate and garnished with extra pickles.
Storage
While these pinwheels are best served the same day, leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
FAQ for Dill Pickle Pinwheels
Can these pinwheels be made in advance?
Yes! You’ll want to allow an extra hour for the flavors to develop in the fridge after rolling the tortillas already but you can also refrigerate them overnight for serving the next day.
More Easy Party Food Recipes You’ll Love!
- Vegan Veggie Pinwheels with Broccoli and Carrots
- Spicy Pimento Cheese Pinwheels
- Baked Buffalo Chickpea Taquitos
- Vegan Pub Style Beer Cheese Dip
- BBQ Cauliflower Bites
- Vegan Sausage and Cheddar Stuffed Mini Peppers
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Dill Pickle Pinwheels
Ingredients
- 8 ounces vegan cream cheese softened
- 3/4 cup dill pickles chopped
- 2 tablespoons scallions chopped
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 4 8-inch flour tortillas
Instructions
- In a medium-size mixing bowl, stir together the cream cheese, pickles, scallions, dill, and garlic powder.
- Onto a flat work surface, arrange tortillas in an even layer. Onto each tortilla spoon 1/4 of the mixture. Use the back of your spoon to spread the mixture an even layer, covering the entire tortilla.
- Starting at one end, slowly but tightly roll each tortilla.
- Wrap each rolled tortilla in plastic wrap and set in the refrigerator. Allow to chill for at least 1 hour and up to overnight.
- Remove from refrigerator, unwrap, and slice into 1-inch rounds. Serve chilled.
Katie
These turned out so perfect! Brought them to a Holiday party and I had so many people ask for the recipe!