Dill Pickle Pinwheels

These Dill Pickle Pinwheels are a delicious tangy and creamy recipe, combining dill pickles with cream cheese and ranch seasonings. The ham tortilla roll-ups are sliced into bite-sized dill pickle pinwheel appetizers, making them perfect for parties, potlucks, or game day snacks.

For more party appetizers try my dill pickle dip, cheesy Mexican tortilla pinwheels, fresh dill and cheese cucumber pinwheels.

this recipe!

Pickle Dip Pinwheels

I love how the dill pickles add a tangy, zesty flavor, and the ham adds a savory bite, while the cream cheese creates a smooth, cheesy contrast to balance everything.

The soft tortillas are perfect to hold them all together making a simple but satisfying popular snack or appetizer for any gatherings.

They’re delicious, easy to make, and have everyone coming back for more!

Ingredients

• 8 oz Cream Cheese – softened
• 1 tbsp Dry Ranch Seasoning Mix 
• ½ cup chopped Deli Ham – (about 6 slices)
• ⅔ cup chopped Dill Pickles
• 1 Green Onion slices
• 4 large Flour Tortillas

How To Make Dill Pickle Pinwheels

Step One – Chop your ham, pickles, and green onion.

Step Two – Mix the cream cheese and ranch seasoning in a small bowl until well combined.

Step Three – Spread one fourth of the mixture over each tortilla, then top with one fourth of the ham, pickles, and green onion.

Step Four – Start from one end, and tightly roll the tortilla into itself, until it meets the other end.

Step Five – Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.

Step Six – Once ready to serve, remove the plastic wrap, then cut into 6 one inch pieces, discarding (or snacking on) the ends.

Step Seven – Arrange on a platter to serve and Enjoy!

Storage Instructions

Store any leftover pinwheels in plastic wrap or an airtight container in the fridge for 2 to 3 days. It is best to eat them within a couple of days so the soft tortillas do not get too soggy.

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