Stuffed with tender ham slices, sliced dill pickle spears, and a spicy jalapeno cream cheese, these dill pickle pinwheels are a quick appetizer that everyone always loves!
My go-to app for Easter is almost always a mess of deviled eggs but that all changes this year and these pinwheels are the sole reason to blame.
Turns out dill pickles + spicy + ham is almost always a winning trio, who would’ve thought? Definitely not me after my 6th pinwheel.
The spicy seasoned cream cheese for these pinwheels is where the magic is! We’ve got fresh jalapeno, dill weed, and lots of dried spices building all the flavor and it pairs just beautifully with the deli ham slices and crunchy dill pickle slices.
Trust me, a plate of these bites will never last more than 10 minutes. They really are that good.
These Pinwheels Feature…
- A spicy jalapeno cream cheese
- Tender ham slices and dill pickles
- A base of soft flour tortillas
Making the Pinwheels
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Cream cheese
- Jalapeno
- Dill
- Parsley
- Garlic powder
- Onion powder
- Cayenne pepper
- Flour tortillas
- Deli ham slices
- Dill pickle spears
Tips for Perfect Pinwheels
- Thinly slice pickle spears – aim for thin slices so the tortillas don’t get overstuffed.
- Tightly roll up tortillas – this makes for a tight pinwheel swirl.
- Wrap tortillas in tin foil – tin foil will help the tortillas hold their tight shape.
- Chill pinwheels at least 30 minutes – this chill time will make for clean slices that won’t unravel. For best results, do not chill tortillas longer than 2 hours otherwise they will turn soggy.
Recipe Variations
Try these ideas for a different twist on these pinwheels.
- Adjust heat level – skip the jalapeno and cayenne for a non-spicy version. Alternatively, dial up the heat by using a spicier pepper such as serrano.
- Use another meat – replace the ham with turkey, chicken, or beef slices.
- Try another fresh herb – swap out the dill for parsley or chives.
All it takes is one of these pinwheels for you to be completely hooked! The tangy dill pickle is everything here and plays so nicely with the little bit of heat from the jalapeno cream cheese and a sprinkle of fresh dill weed.
Give anyone a chance and they WILL make a meal out of these!
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More apps to add to your Easter menu!
Spicy Dill Pickle Pinwheels
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Ingredients
- 6 oz cream cheese, softened
- 1 small jalapeno, finely minced
- 1 tablespoon minced fresh dill
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 3 burrito-sized flour tortillas
- 6 slices deli ham
- 6 dill pickle spears, thinly sliced vertically
Instructions
- In a medium bowl, combine cream cheese, jalapeno, dill, parsley, garlic powder, onion powder, cayenne to taste, and salt and pepper to taste until creamy.
- Spread cream cheese mixture on tortillas to within about 1/4-inch of edges. Layer 2 slices ham and several thin pickle slices. Tightly roll up tortillas and wrap in tin foil. Refrigerate 30 minutes or up to 2 hours.
- When ready to serve, remove tortillas from refrigerator, trim off ends, and slice into 1-inch thick pinwheels. Enjoy!
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