Dill Pickle Pinwheels
Dill Pickle Pinwheels feature smooth cream cheese that’s loaded with ranch and garlicky flavor, cheese, bacon and plenty of pickles. It’s all rolled up into soft flour tortillas and cut into picturesque pinwheels. Perfect for parties, picnics, and everything in between!
Servings 30 Pinwheels
Ingredients
- 16 Ounces Cream Cheese softened
- 1 1-oz Package Ranch Dressing Mix
- 2 Cloves Garlic finely minced
- 4 Large Flour Tortillas burrito size
- 1 Cup Shredded Sharp Cheddar Cheese
- 1 Pound Bacon cooked crisp and chopped
- 1 Cup Diced Dill Pickles
Instructions
- Beat the cream cheese until smooth then add the ranch and garlic and stir well until filly combined.
- Lay a tortilla on a cutting board or flat work surface then spread ¼ of the cream cheese evenly on the tortilla.
- Sprinkle ¼ of the cheese, bacon, and pickles on top then gently press them down into the cream cheese.
- Roll the tortilla up tightly, cut off the ends and discard or save them for a snack later. (The end pieces won’t be used since they don’t have enough filling and tortilla.)
- Slice the roll in half then slice each half into 4-5 pieces depending on how many you can get. (Don’t slice them too thinly or they won’t hold together.)
- Repeat the process with the remaining tortillas and filling then plate and serve.
Video
Notes
NOTE: These can be served right away after slicing, but will have more flavor if chilled for an hour or two first. They can be made/sliced and stored in an airtight container in the refrigerator for up to two days.