Dill Pickle Pinwheels Recipe

I love Tortilla Pinwheels, so I rolled herbed cream cheese, fresh dill, deli ham, and chopped dill pickles into a version with a clever pickle-forward twist that keeps guests guessing the ingredients.

I can’t resist the crunchy tang of dill pickles paired with a cool smear of cream cheese; every time I make Dill Pickle Pinwheels they disappear faster than I plan. These feel like the best kind of Pinwheel Appetizers, bold, a little silly, and totally addictive.

The flavors snap together in a way that makes you grin, like a tiny savory surprise with every bite. I keep promising myself I’ll save some but never do, and that’s half the fun.

If you like a punchy snack that gets people talking, these will probably wreck your party in the best way.

Ingredients

• Flour tortillas – soft carbs that hold fillings, gives chew and mild, slightly sweet base.
• Cream cheese – rich, creamy source of fat and protein, adds tang when flavored with dill.
• Dill pickles – crunchy, vinegary, low calorie, give a bright sour punch and salty bite.
• Pickle juice – liquid tang, adds acidity and salty brightness, also a sneaky flavor boost.
• Deli ham – cured protein that adds savory, salty depth, not the healthiest but tasty.
• Cheddar cheese – melty, flavorful source of calcium and fat, gives sharpness and gooey texture.
• Fresh dill – herb that lifts everything, adds grassy, anise-like notes and fresh aroma.

Ingredient Quantities

• 8 large flour tortillas (8 to 10 inch)
• 8 ounces cream cheese, softened (or use dill flavored cream cheese for extra tang)
• 1/4 cup mayonnaise
• 1 tablespoon pickle juice
• 1 tablespoon ranch seasoning mix
• 2 tablespoons fresh dill, chopped
• 1 cup finely chopped dill pickles (about 6 small pickles)
• 8 ounces thinly sliced deli ham (about 8 to 12 slices)
• 1 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• Salt and black pepper to taste

How to Make this

1. Soften the cream cheese at room temp for 20 to 30 minutes so it spreads easy, then add it to a bowl with the mayonnaise, pickle juice, ranch seasoning, chopped fresh dill, a pinch of salt and a few grinds of black pepper; mix it up good until smooth.

2. Fold in the finely chopped dill pickles, scraping the bowl so the pickle bits are evenly distributed, taste and add a touch more pickle juice or salt if it needs more zip.

3. Warm the tortillas for 5 to 10 seconds in the microwave (stacked and covered with a damp paper towel) so they are pliable and wont crack when rolling.

4. Lay a tortilla flat, spread about 3 tablespoons of the cream cheese mixture over it in a thin even layer all the way to the edges, dont be shy but not so thick it overpowers.

5. Top the cream cheese with thin slices of deli ham, sprinkle a little shredded cheddar, and scatter some sliced green onions; leave a tiny border at the top edge so it seals when you roll.

6. Roll the tortilla up tightly from the bottom, tuck as you go to make a compact log, then wrap the log tightly in plastic wrap and press gently to compact everything together.

7. Chill the wrapped logs in the fridge for at least 30 minutes (longer is better, up to 2 hours) so they firm up and slice cleanly.

8. Remove plastic, slice each log into 1 inch pinwheels with a sharp serrated knife or use unflavored floss for smoother cuts, wipe the knife between cuts if things get messy.

9. Arrange on a platter, garnish with extra dill or green onion if you want, and keep leftovers covered in the fridge; they taste best within a day but are fine up to 48 hours.

Equipment Needed

1. Large mixing bowl (glass or metal) for the cream cheese and mayo, dont use a tiny one
2. Rubber spatula or wooden spoon to mix and scrape the bowl good
3. Measuring spoons (tablespoon) to portion the pickle juice and ranch mix
4. Sharp serrated knife (or unflavored floss if you want ultra clean pinwheels)
5. Cutting board for slicing pickles, green onions and trimming tortillas
6. Microwave safe plate to warm the stacked tortillas
7. Damp paper towel to cover tortillas so they wont crack when rolling
8. Plastic wrap to wrap each log tight while chilling
9. Serving platter or plate for arranging the pinwheels when ready

FAQ

Dill Pickle Pinwheels Recipe Substitutions and Variations

• Cream cheese: swap for plain full fat Greek yogurt (about 8 oz, strained) or Neufchatel for less fat. Goat cheese gives nice tang but is crumbly so smear gently before rolling, works great.
• Finely chopped dill pickles: use bread and butter pickles for a sweeter vibe, or chopped fresh cucumber plus a splash of pickle juice or white vinegar to keep the tang. Pickled jalapeños add heat if you like spicy.
• Deli ham: replace with thin sliced turkey, smoked salmon, or thin sliced roast beef. For a veggie option try hummus and roasted red pepper instead, tastes surprisingly good.
• Ranch seasoning mix: mix 1 tbsp dried dill with 1 tsp garlic powder and a pinch of onion powder and salt, or use Italian seasoning or a store bought seasoning blend you already like.

Pro Tips

– Taste as you go, dont dump all the pickle juice in at once. A little goes a long way, so add a splash, taste, then add more if it needs zip. Too much juice makes the filling runny and ruins the roll up.

– Dry those pickles well and chop them small. Lay them on a paper towel and press, or spin them in a clean towel, so you keep crunch without extra moisture that makes the tortillas soggy.

– Chill the rolled logs longer than you think, and press them tight in plastic wrap while they rest. Cold, compact logs slice so much cleaner, and the flavors meld better if you give it time.

– For perfect slices use unflavored floss or a very sharp serrated knife, wiping the blade between cuts. A slightly warm knife can smear the cheese, a clean blade makes neat pinwheels every time.

– Warm tortillas briefly so they bend, not stretch, and dont overheat or they’ll get tough. If you want extra flavor try dill cream cheese or a tiny squeeze of lemon for brightness, but add weak flavors sparingly so the ham and cheddar still shine.