Cucumber and Dill Pinwheels (Print version)
Chilled cucumber and dill cream cheese rolls, sliced into vibrant pinwheels for easy party or lunch bites.
# What you need:
→ Vegetables
01 - 1 large English cucumber, thinly sliced
02 - 2 tablespoons fresh dill, finely chopped
→ Dairy
03 - 8 ounces cream cheese, softened
04 - 1/4 cup Greek yogurt or sour cream
→ Condiments & Seasonings
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon garlic powder
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ Bread
09 - 4 large flour tortillas (10-inch)
# Directions:
01 - In a mixing bowl, blend softened cream cheese, Greek yogurt or sour cream, lemon juice, garlic powder, chopped fresh dill, salt, and black pepper until smooth.
02 - Lay the flour tortillas flat and evenly spread the prepared dill cream cheese mixture over the entire surface of each tortilla.
03 - Arrange the thinly sliced cucumber in a single layer over the spread on each tortilla.
04 - Starting from one edge, tightly roll each tortilla into a log. Wrap the rolls in plastic wrap and refrigerate for at least 30 minutes, if desired, for easier slicing.
05 - Remove plastic wrap and use a sharp knife to cut each tortilla roll into 6 even pinwheels. Trim off uneven ends as needed.
06 - Arrange pinwheels on a serving platter and offer chilled or at room temperature.
# Expert advice:
01 -
- This comes together in minutes, and the colors alone make it look like you fussed for hours.
- Each bite is the perfect blend of creamy, tangy, and refreshing—the ultimate crowd-pleaser, if you ask me.
02 -
- One time I rushed the chilling step and made a mess—always give it at least a little fridge time if you want sharp edges.
- I eventually swapped in Greek yogurt for half the cream cheese and loved how the tang balanced every bite.
03 -
- Don’t skimp on fresh dill—it’s the thing everyone notices and craves.
- If you want cleaner slices, use a serrated knife and wipe between cuts.