Dill Pickle Pinwheels



3 large (10 inch) flour tortillas
8 ounces cream cheese
¼ cup ranch dressing
1 ½ teaspoons fresh dill
1 cup chopped deli ham
1 cup chopped dill pickles


In a medium mixing bowl, combine the cream cheese, ranch dressing, and chopped fresh dill. Use a hand mixer to mix until smooth and creamy.
Chop the ham and pickles into small pieces (about 1 centimeter each).
Spread ⅓ cup of cream cheese mixture evenly onto each tortilla. Add ⅓ cup chopped ham and ⅓ cup chopped pickles to each tortilla, spreading evenly. Roll tortillas tightly, then wrap in plastic wrap or foil.
Refrigerate for 30 minutes to 1 hour to allow the cream cheese to set. (*If you don’t have time to refrigerate, that’s ok. They may be a little gooey, but will still be equally delicious!)
Unwrap the tortillas from the plastic wrap or foil and cut into 1 ½ inch slices. Arrange on a plate and serve immediately or cover and refrigerate until ready to serve.

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