Description
Creamy, dill-spiked cheese meets zesty pickle relish spread over tender tortillas, sliced into colorful pinwheels that pop with fresh herbs and crunch from dill pickles.
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup dill pickle relish
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chopped fresh dill
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 tablespoons chopped fresh chives
Instructions
- In a medium bowl combine cream cheese and sour cream until smooth.
- Stir in dill pickle relish garlic powder onion powder chopped dill shredded cheddar salt and pepper.
- Lay each flour tortilla flat and spread the mixture evenly over the surface.
- Sprinkle chopped fresh chives over the spread on each tortilla.
- Roll each tortilla tightly and wrap individually in plastic wrap.
- Chill in the refrigerator for at least 1 hour.
- Remove plastic wrap and slice each roll into 1 inch pinwheels.
- Arrange pinwheels on a serving platter and serve chilled.
Notes
- Use Greek yogurt instead of sour cream for a lighter version
- Pinwheels can be made up to 24 hours in advance and kept chilled
- Substitute smoked salmon or deli ham for a different flavor
- Best served within 4 hours of slicing for optimal freshness