Cucumber And Dill Pinwheels (Printable version)
Chilled cucumber and dill pinwheels with tangy cream cheese in soft tortillas — perfect party bites and lunchbox snacks.
# Ingredient List:
→ Vegetables
01 - 1 English cucumber, deseeded and finely diced
02 - 2 tablespoons fresh dill, finely chopped
→ Dairy
03 - 8 oz cream cheese, softened
04 - 2 tablespoons sour cream
→ Pantry
05 - 4 large flour tortillas (10-inch)
06 - 1 teaspoon lemon juice
07 - Salt and black pepper, to taste
→ Garnish
08 - Fresh dill sprigs (optional)
# How to Make It:
01 - In a medium mixing bowl, combine cream cheese, sour cream, lemon juice, chopped dill, salt, and black pepper. Blend until smooth and evenly incorporated.
02 - Pat the diced cucumber dry with a paper towel to remove excess moisture, then gently fold it into the cream cheese mixture.
03 - Lay each flour tortilla flat on a clean work surface. Divide the filling evenly among the four tortillas, spreading it in a thin, even layer all the way to the edges.
04 - Roll each tortilla up tightly into a firm log shape, keeping the filling evenly distributed as you roll.
05 - Wrap each roll tightly in plastic wrap and refrigerate for at least 20 minutes to allow the filling to firm up and the rolls to hold their shape.
06 - Unwrap each chilled roll and slice crosswise into 1/2-inch thick pinwheels using a sharp chef's knife.
07 - Arrange the pinwheels on a serving platter, garnish with fresh dill sprigs if desired, and serve chilled.
# Expert Suggestions:
01 -
- Zero cooking required, so your kitchen stays cool and clean on hot days when you still want something homemade.
- They look fancy sliced on a platter but take about fifteen minutes from fridge to party ready.
02 -
- Skip the chilling step once and you will end up with flat, sad little ovals instead of perfect circles, which I learned the hard way when I was rushing before a party.
- Deseeding the cucumber is not optional here, because those watery seeds will turn your filling into a soupy mess overnight.
03 -
- Run your hand firmly along the roll once it is wrapped to seal the edge and encourage it to hold its spiral shape.
- A serrated knife gives you the cleanest cuts through the tortilla without dragging or squishing the filling.