Cucumber and Dill Pinwheels (Printer-friendly)

Creamy cucumber and dill pinwheels: tangy cream cheese with crisp cucumber rolled in soft tortillas for easy party bites.

# What You Need:

→ Vegetables

01 - 1 English cucumber, deseeded and finely diced
02 - 2 tablespoons fresh dill, finely chopped

→ Dairy

03 - 8 oz cream cheese, softened to room temperature
04 - 2 tablespoons sour cream

→ Base and Seasonings

05 - 4 large flour tortillas (10-inch)
06 - 1 teaspoon fresh lemon juice
07 - Salt and freshly ground black pepper, to taste

→ Garnish

08 - Fresh dill sprigs (optional)

# How to Make It:

01 - In a medium mixing bowl, combine the softened cream cheese, sour cream, lemon juice, chopped dill, salt, and black pepper. Stir with a spatula until completely smooth and well blended.
02 - Spread the diced cucumber on a sheet of paper towels and press gently to absorb excess moisture. Fold the dried cucumber pieces into the cream cheese mixture until evenly distributed.
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, keeping the filling compressed as you go. Wrap each roll securely in plastic wrap.
05 - Place the wrapped rolls in the refrigerator and chill for at least 20 minutes so the filling firms up and holds its shape when sliced.
06 - Unwrap each roll and use a sharp chef's knife to slice crosswise into 1/2-inch thick pinwheels, yielding about 6 pieces per roll.
07 - Arrange the pinwheels cut-side up on a serving platter. Garnish with fresh dill sprigs if desired and serve chilled.

# Expert Tips:

01 -
  • Zero cooking required, which means your kitchen stays cool and you stay relaxed before guests arrive.
  • The creamy, herb flecked filling tastes like something from a catered spread but comes together in fifteen minutes with a bowl and a spoon.
02 -
  • Skipping the cucumber drying step will leave you with soggy filling that leaks onto the platter within an hour.
  • Refrigerating the rolls for thirty minutes instead of twenty makes them dramatically easier to slice cleanly.
03 -
  • Use dental floss instead of a knife to slice the rolls for perfectly round pinwheels with no squished edges.
  • Spread the filling a little thicker in the center of each tortilla so the outermost pinwheels are not sparse compared to the middle ones.

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