Herbed Cream Cheese Pinwheels Recipe
Herbed Cream Cheese Pinwheels are a delightful and visually appealing appetizer featuring a creamy blend of fresh herbs and creamy cheese spread over soft flour tortillas, rolled tightly, chilled, and sliced into bite-sized rounds. Perfect for parties, snacks, or light lunches, these pinwheels combine fresh parsley, dill, chives, and crisp bell peppers for a refreshing burst of flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: About 30 pinwheels (5-6 tortillas)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cream Cheese Mixture
- Cream Cheese – 16 ounces (two blocks), softened to room temperature
- Sour Cream or Greek Yogurt – 1/4 cup
- Fresh Chives – 2 tablespoons, finely chopped
- Fresh Parsley – 2 tablespoons, finely chopped
- Fresh Dill – 1 tablespoon, finely chopped
- Red Bell Pepper – 1/2 cup, very finely diced
- Green Onions – 1/4 cup, thinly sliced
- Garlic Powder – 1 teaspoon
- Salt – 1/2 teaspoon, or to taste
- Black Pepper – 1/4 teaspoon, or to taste
Assembly
- Large Flour Tortillas – 5 to 6, 10-inch burrito size
Instructions
- Prepare the Herbed Cream Cheese Filling: In a medium to large mixing bowl, combine the softened cream cheese, beating until smooth and creamy using a hand mixer or spatula. Mix in sour cream (or Greek yogurt), finely chopped chives, parsley, dill, garlic powder, salt, and black pepper until evenly distributed. Gently fold in the diced red bell pepper and sliced green onions without overmixing to keep the mixture from becoming watery. Taste and adjust seasoning as needed.
- Assemble the Pinwheels: Lay a large flour tortilla flat on a clean surface. Spread a thin, even layer (about 1/4 inch thick) of the cream cheese mixture over the entire tortilla, leaving a half-inch border along one edge free of filling to help seal the roll. Avoid overfilling to prevent oozing during slicing.
- Roll and Chill for Best Results: Starting from the edge opposite the empty border, roll the tortilla tightly into a log shape, ensuring it is firm to avoid gaps. Place the seam side down and wrap each log tightly with plastic wrap, twisting the ends to secure. Refrigerate for at least 2 hours, preferably 4 hours or overnight, to allow the filling to firm up for clean slicing.
- Slice and Serve: After chilling, unwrap the logs and place on a cutting board. Discard uneven ends by slicing them off to ensure clean edges. Slice the logs into uniform rounds about 1/2 to 3/4 inch thick with a sharp knife, wiping the blade clean between cuts if the filling sticks. Arrange the pinwheels on a serving platter and serve immediately or chilled.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not skip the chilling step; it is essential for firm pinwheels that slice cleanly.
- Use a sharp, thin-bladed or serrated knife for slicing to prevent filling from sticking.
- You can substitute Greek yogurt for sour cream to reduce calories slightly.
- Try adding other fresh herbs like basil or tarragon for a different flavor profile.
- The pinwheels are best served within 24 hours of making for freshness.
Keywords: herbed cream cheese pinwheels, cream cheese appetizers, party appetizer, no cook recipe, finger food, herb spread, easy snacks
Find it online: https://lucabites.com/herbed-cream-cheese-pinwheels-recipe/
