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Close-up of Cucumber Dill Pinwheels on a plate, showcasing the cucumber, dill, and rolled design.

Cucumber Dill Pinwheels

These cucumber dill pinwheels are a refreshing and easy appetizer, perfect for parties or a light snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 pinwheels
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pinwheels
  • 8 oz cream cheese softened
  • 1/4 cup fresh dill chopped
  • 2 tbsp fresh chives chopped
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Rolling
  • 1 large tortilla whole wheat or plain
  • 1 large cucumber peeled, seeded, and finely grated

Equipment

  • Rolling pin
  • Plastic wrap
  • Sharp knife

Method
 

  1. In a medium bowl, combine the softened cream cheese, chopped dill, chopped chives, minced garlic, salt, and pepper. Mix until well combined.
  2. Lay a tortilla flat. Spread the cream cheese mixture evenly over the tortilla, leaving a small border around the edges.
  3. Sprinkle the grated cucumber evenly over the cream cheese mixture.
  4. Tightly roll up the tortilla, starting from one edge.
  5. Wrap the rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
  6. Unwrap the chilled tortilla and slice it into 1-inch thick pinwheels using a sharp knife.
  7. Arrange the pinwheels on a serving platter and serve immediately.

Notes

For a firmer pinwheel, you can gently press the grated cucumber to remove excess moisture before sprinkling it on the cream cheese mixture.