Ingredients
Scale
- 8 oz cream cheese, softened
- 1 oz dry ranch seasoning packet
- 4 large flour tortillas
- 2 tsp fresh chopped dill
- 1 medium cucumber, sliced thin
Instructions
- Chop fresh dill and thinly slice the cucumber evenly.
- Mix softened cream cheese with ranch seasoning until smooth.
- Spread the mixture evenly over each flour tortilla.
- Sprinkle chopped dill over the cream cheese layer.
- Arrange cucumber slices evenly across each tortilla.
- Roll each tortilla tightly into a log.
- Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
- Slice into 2-inch pinwheels using a serrated knife.
- Arrange on a platter and serve chilled.
Notes
- Use flavored cream cheese for extra taste.
- Can be made a day ahead and stored in the fridge.
- Add bell peppers or carrots for extra crunch and color.
- Chill well before slicing for clean pinwheels.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 80
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg