Dill Pickle Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1/2 cup finely chopped dill pickles squeezed dry in a paper towel
- 1 tablespoon dry ranch seasoning mix
- 1/4 cup finely diced deli ham optional
- 1/4 cup shredded sharp cheddar cheese
- 1 tablespoon pickle brine
Instructions
- Beat the cream cheese with the ranch seasoning and pickle brine until smooth and well combined.
- Fold in the squeezed-dry chopped pickles, diced ham if using, and shredded cheddar.
- Spread the filling evenly over one tortilla, right out to within 1/2 inch of the edge.
- Roll tightly from the near edge into a firm log, keeping even pressure the whole way.
- Wrap in plastic wrap, twist the ends, and repeat with the second tortilla.
- Refrigerate for at least 1 hour, up to overnight, until the log feels firm when pressed.
- Trim the ragged ends with a serrated knife, then slice into 3/4 inch rounds.
- Arrange on a platter and serve chilled.
Good to Know
Squeeze the chopped pickles twice, once right after chopping and again just before mixing; that second pass is what actually keeps the roll dry overnight.