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Colorful Veggie Cream Cheese Pinwheels with fresh vegetables and herbs on a serving platter

Veggie Cream Cheese Pinwheels

Colorful, creamy pinwheel appetizers packed with fresh vegetables and herbs, perfect for parties or light lunches.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas 10-inch
  • 8 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1 packet ranch dressing mix
  • 1 red bell pepper finely diced
  • 1 cup broccoli florets finely chopped
  • 1/2 cup shredded carrots
  • 1/4 cup green onions chopped
  • 1/4 cup black olives chopped
  • 2 tablespoons fresh dill chopped
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste

Method
 

  1. Step 1: In a large bowl, mix softened cream cheese, mayonnaise, and ranch dressing mix until smooth and well combined.
  2. Step 2: Add diced red bell pepper, chopped broccoli, shredded carrots, green onions, and black olives to the cream cheese mixture.
  3. Step 3: Fold in fresh dill and shredded cheddar cheese, then season with salt and pepper to taste.
  4. Step 4: Lay tortillas flat on a clean surface and spread cream cheese mixture evenly over each tortilla, leaving a 1/2-inch border.
  5. Step 5: Starting from one end, tightly roll each tortilla into a log shape, ensuring the filling stays inside.
  6. Step 6: Wrap each roll individually in plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
  7. Step 7: Remove plastic wrap and use a sharp knife to slice each roll into 1-inch thick pinwheels.
  8. Step 8: Arrange pinwheels on a serving platter and serve immediately, or cover and refrigerate until ready to serve.

Notes

For best results, pat vegetables dry with paper towels before mixing to prevent soggy pinwheels. These can be made up to 24 hours ahead and stored covered in the refrigerator.