Tortilla Pinwheels are always a party favorite, and these Dill Pickle Pinwheels are such a fun twist! Loaded with flavored cream cheese, fresh dill, deli ham, and dill pickles, they’re an easy, delicious appetizer that’s perfect for pickle lovers!

If you’ve ever been to a party, chances are you’ve had pinwheels. They’re a party classic that everybody loves… and the flavor possibilities are endless!

These Dill Pickle Pinwheels are a fun, delicious twist that comes together in just minutes and can easily be made with ingredients you already have on hand. They’re like your favorite sandwich in bite sized form, and they’re the perfect appetizer for your next party.

Best of all, they couldn’t be easier to make. Simply mix, chop, spread, roll, and slice… and then watch them disappear. Because everyone loves dill pickles, and when you put them in a tortilla pinwheel, no one can resist!

Ingredients in Dill Pickle Pinwheels

Tortillas – I used three 10 inch (burrito size) flour tortillas. Feel free to use four 8 inch tortillas instead. I would definitely suggest flour instead of corn since flour tortillas roll and hold up better than corn tortillas.

Cream cheese – This recipe calls for 8 ounces of softened cream cheese. I used plain, but you could definitely substitute a flavored variety.

Ranch dressing – Ranch dressing serves the dual purpose of thinning out the cream cheese while also adding another layer flavor to the pinwheels. I used Hidden Valley Ranch.

Fresh dill – I’m always a fan of fresh herbs because of the huge pop of flavor they add to any recipe. Feel free to substitute 1/2 teaspoon dried dill in place of fresh.

Deli ham – Ham & pickles are always a delicious combo, and a combo that’s especially delicious in this recipe. I used ham off the bone from the grocery store deli, but you can feel free to use honey ham, smoked ham, or any of your favorites.

Dill pickles – Finally, the star of the show… dill pickles! I always prefer baby dills, which is what I used in this recipe. You can use any size you prefer and/or have on hand.

How to make Dill Pickle Pinwheels

Make the cream cheese spread – 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 & pickles – Chop the ham and pickles into small pieces (about 1 centimeter each).

Assemble & roll – Spread 1/3 cup of cream cheese mixture evenly onto each tortilla. Add 1/3 cup chopped ham and 1/3 cup chopped pickles to each tortilla, spreading evenly. Roll tortillas tightly, then wrap in plastic wrap or foil.

Refrigerate – Refrigerate for 30 minutes to 1 hour to allow the cream cheese to set. This will make slicing them much easier. (*If you don’t have time to refrigerate, that’s ok. They may be a little gooey, but will still be equally delicious!)

Slice – Unwrap the tortillas from the plastic wrap or foil and cut into 1 1/2 inch slices. Arrange on a plate and serve immediately or cover and refrigerate until ready to serve.

Recipe variations

Substitute flavored tortillas for plain
Substitute flavored cream cheese for plain
Use turkey, salami, or a combination of meats
Use garlic or sweet & sour pickles in place of dill
Add chopped Romaine lettuce for a fresh twist
Use street taco sized tortillas to make individual roll-ups, then secure with a toothpick

Make-ahead & storage tips

To make this recipe in advance, assemble the pinwheels and roll the tortillas, then wrap them in plastic wrap or foil and refrigerate for up to 24 hours before slicing and serving. To store leftover pinwheels, transfer them to a container with a lid and refrigerate for up to 3 days.

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