Ingredients
Method
Instructions
- In a medium mixing bowl, combine the softened cream cheese, sour cream, chopped fresh dill, garlic powder, onion powder, lemon juice, salt, and pepper. Beat with a whisk or hand mixer until the mixture is smooth and well-incorporated.
- Lay the flour tortillas flat on a clean work surface. Divide the cream cheese mixture evenly among the tortillas, spreading it in an even layer all the way to the edges to ensure the rolls stay sealed.
- If using spinach, layer a few leaves over the cream cheese. Arrange the thinly sliced cucumber rounds in a single layer over the bottom two-thirds of each tortilla.
- Tightly roll up each tortilla, starting from the side with the cucumbers. Apply gentle pressure as you roll to ensure a tight, compact cylinder.
- Wrap each rolled tortilla tightly in plastic wrap. Place them in the refrigerator to chill for at least 1 hour (up to 24 hours) to allow the flavors to meld and the cream cheese to firm up.
- When ready to serve, remove the plastic wrap. Use a sharp serrated knife to trim the uneven ends, then slice each log into 1-inch thick pinwheels.
- Arrange the pinwheels on a platter and garnish with extra sprigs of fresh dill if desired.
Notes
To prevent the pinwheels from becoming soggy, ensure the cucumbers are patted dry with a paper towel before placing them on the cream cheese. For a spicier kick, add a pinch of red pepper flakes to the cream cheese mixture.
