Description
This Easy Make-Ahead Cucumber Dill Pinwheel Recipe is your go-to appetizer for parties, brunches, or quick snacks! Creamy, herby filling meets crisp cucumber in a simple, crowd-pleasing make-ahead wrap.
Ingredients
Scale
- 4 large flour tortillas (10-inch size)
- 16 oz cream cheese, softened
- 1 packet (1 oz) ranch seasoning mix
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 2 medium cucumbers, peeled and thinly sliced
- 1/4 cup finely chopped green onions
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a mixing bowl, combine cream cheese, ranch seasoning, dill, lemon juice, green onions, garlic powder, salt, and pepper. Beat until smooth and creamy.
- Lay one tortilla flat and spread with 1/4 of the cream cheese mixture, covering edge to edge.
- Arrange cucumber slices in a single, slightly overlapping layer. Pat cucumbers dry beforehand to avoid sogginess.
- Tightly roll up the tortilla into a log. Wrap in plastic wrap and repeat with remaining tortillas.
- Refrigerate for at least 2 hours or overnight. Slice into 1-inch pieces with a sharp knife and serve chilled.
Notes
Make these up to 24 hours in advance for easy prep! Swap in veggie cream cheese, spinach tortillas, or add smoked salmon for a twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85
- Sugar: 1g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg