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Dill Pickle Pinwheels on a serving platter, garnished and ready to eat.

Dill Pickle Pinwheels

These delightful Dill Pickle Pinwheels are easy to make and perfect for gatherings, bringing a tangy and creamy flavor with a satisfying crunch.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 8 pinwheels
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Tortillas or wraps
  • 8-10 pieces large flour tortillas (8 to 10 inches) Use whole wheat or gluten-free wraps if needed.
Creamy base
  • 12 ounces full-fat cream cheese, softened Neufchatel or reduced-fat will work but will yield a lighter texture.
  • ½ to ¾ cup sour cream or Greek yogurt Plain, full-fat preferred.
Pickle component
  • ¾ to 1 cup finely chopped dill pickles Use crunchy refrigerator pickles or jarred dill pickles, drained. For extra tang, add 1 to 2 tablespoons pickle juice.
Seasonings and aromatics
  • 1 to 2 tablespoons freshly chopped dill Or 2 teaspoons dried dill if fresh is unavailable.
  • 1 clove garlic, finely minced Or 1/4 teaspoon garlic powder.
  • 1 teaspoon Dijon mustard Or whole-grain mustard.
  • ½ piece lemon, zest Optional but adds brightness.
  • to taste salt and freshly ground black pepper Be conservative with salt if pickles are briny.
Add-ins for texture and color
  • ⅓ cup finely chopped green onions or chives Use both white and green parts.
  • ¼ to ⅓ cup finely shredded sharp cheddar or crumbled feta Optional for extra savory flavor.
Garnish and finishing touches
  • to taste extra chopped dill and thinly sliced green onion For topping.
  • a sprinkle smoked paprika or capers If you want a briny pop.

Method
 

Preparation of Filling
  1. In a medium mixing bowl, beat 12 ounces of softened cream cheese until smooth and spreadable.
  2. Fold in 1/2 to 3/4 cup sour cream or Greek yogurt, a teaspoon of Dijon mustard, and lemon zest if using until fully incorporated.
  3. Stir in the minced garlic, freshly chopped dill, and green onions or chives and season with salt and pepper to taste.
Chopping and Mixing
  1. Finely chop the dill pickles and drain them on paper towels.
  2. Gently fold the chopped pickles into the cream cheese mixture.
Assembling Pinwheels
  1. Warm each tortilla slightly to make it more pliable.
  2. Spread about 1/3 to 1/2 cup of the pickle cream cheese mixture evenly across each tortilla leaving a border at the far edge.
  3. Roll the tortilla tightly from the near edge and wrap in plastic wrap.
  4. Refrigerate for at least 45 minutes before slicing.
Serving
  1. Slice the log into 1/2 to 3/4-inch rounds and arrange on a platter.
  2. Garnish with extra chopped dill, sliced green onions, smoked paprika, or capers.

Notes

These pinwheels travel well and are perfect for parties. Keep leftovers in an airtight container in the fridge for up to 3 days.