🥒 Dill Pickle Pinwheels

🥒 Dill Pickle Pinwheels

Ingredients

• 8 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• 1–2 cloves garlic, minced (optional)

• ¼ cup fresh dill, chopped (or 1–2 tsp dried dill)

• 3–4 large flour tortillas

• 6–8 dill pickles, dried well and cut into spears or chopped

• Salt & pepper to taste

Instructions

1. Mix the filling:
   In a bowl, combine cream cheese, shredded cheddar, garlic, dill, salt, and pepper until smooth.

2. Dry the pickles:
   Pat dill pickles dry with a paper towel so the pinwheels don’t get soggy.

3. Assemble:
   Spread a generous layer of the cream cheese mixture over each tortilla.
   Lay whole pickle spears at one end (or sprinkle chopped pickles evenly across the tortilla).

4. Roll tightly:
   Roll each tortilla firmly into a log.

5. Chill:
   Wrap each roll tightly in plastic wrap and refrigerate for 1–2 hours to firm up.

6. Slice and serve:
   Using a sharp knife, cut the rolls into ½–1 inch pinwheels.