Cream Cheese Veggie Pinwheels
Cream Cheese Veggie Pinwheels
Ingredients
For the Pinwheels
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup carrot, finely shredded
- 2 tablespoons celery, finely diced
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 flour tortillas, 8-inch, large
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese and sour cream. Beat with a spatula or electric mixer until smooth and creamy.
⏱️ 3 min
- 2
Add the finely diced red bell pepper, green bell pepper, shredded carrot, finely diced celery, thinly sliced green onions, chopped fresh dill, and chopped fresh chives to the cream cheese mixture. Stir gently until all vegetables and herbs are evenly distributed.
⏱️ 5 min
- 3
Season the mixture with garlic powder, salt, and black pepper. Stir well to combine, tasting and adjusting seasonings as needed.
⏱️ 2 min
- 4
Lay one flour tortilla flat on a clean work surface. Spread about 1/4 to 1/3 cup of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges.
⏱️ 5 min
- 5
Starting from one edge, tightly roll the tortilla into a log. Repeat with the remaining tortillas and cream cheese mixture.
⏱️ 5 min
- 6
Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the rolls to firm up.
- 7
Once chilled, unwrap the tortilla logs. Using a sharp knife, slice each log into 1/2 to 3/4-inch thick pinwheels. Arrange on a serving platter and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Veggie Pinwheels
Ingredients
For the Pinwheels
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup carrot, finely shredded
- 2 tablespoons celery, finely diced
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 flour tortillas, 8-inch, large
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese and sour cream. Beat with a spatula or electric mixer until smooth and creamy.
⏱️ 3 min - 2
Add the finely diced red bell pepper, green bell pepper, shredded carrot, finely diced celery, thinly sliced green onions, chopped fresh dill, and chopped fresh chives to the cream cheese mixture. Stir gently until all vegetables and herbs are evenly distributed.
⏱️ 5 min - 3
Season the mixture with garlic powder, salt, and black pepper. Stir well to combine, tasting and adjusting seasonings as needed.
⏱️ 2 min - 4
Lay one flour tortilla flat on a clean work surface. Spread about 1/4 to 1/3 cup of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a small border around the edges.
⏱️ 5 min - 5
Starting from one edge, tightly roll the tortilla into a log. Repeat with the remaining tortillas and cream cheese mixture.
⏱️ 5 min - 6
Wrap each rolled tortilla log tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the rolls to firm up.
- 7
Once chilled, unwrap the tortilla logs. Using a sharp knife, slice each log into 1/2 to 3/4-inch thick pinwheels. Arrange on a serving platter and serve immediately.
⏱️ 5 min