Pickle Dip Pinwheels

Ingredients You’ll Need

• 3/4 cup (about 120 g) finely chopped dill pickles, from 3–4 spears
• 8 oz (226 g) full-fat block cream cheese, softened
• 2 tbsp sour cream
• 1 tbsp dill pickle brine
• 2 tbsp chopped fresh dill, or 2 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 4 large (10-inch) soft flour tortillas
• 8 oz (226 g) thinly sliced deli ham

How to make pickle dip pinwheels

1. Step 1.

   Spread the chopped pickles on a double layer of paper towels, cover with more towels and press firmly. Let them sit while you make the filling.

2. Step 2.

   In a medium bowl, beat the cream cheese, sour cream, pickle brine, dill, garlic powder, onion powder and pepper until smooth.

3. Step 3.

   Press the pickles once more to remove any remaining liquid, then stir them into the cream cheese mixture.

4. Step 4.

   Lay a tortilla flat and spread about 1/2 cup of the filling over it in a thin, even layer, leaving a 1-inch strip bare along the far edge.

5. Step 5.

   Pat the ham slices dry if they feel wet. Arrange about 2 ounces of ham over the filling in a single, slightly overlapping layer, stopping at the bare strip.

6. Step 6.

   Roll the tortilla up tightly from the nearest edge, finishing seam side down. Repeat with the remaining tortillas, filling and ham.

7. Step 7.

   Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

8. Step 8.

   Trim the ends and cut each log into 3/4-inch slices with a serrated knife, about 10 per tortilla. Serve cold.

Flavor from the brine, texture from the pickles

It is tempting to add more chopped pickles until the filling tastes as sharp as you want. That works for a bowl of dip, but in a pinwheel the extra pickle liquid seeps into the tortilla and the slices start to unroll. A better approach splits the job in two. The pickles are chopped small and pressed dry, so they add crunch and bright green flecks. A single tablespoon of brine then goes directly into the cream cheese, spreading the sour, garlicky pickle flavor through every bite.

Dill and garlic-and-onion powder fill in the rest of the classic pickle-dip seasoning. Dried seasonings work better than fresh garlic or onion here, since both turn harsh after a night in the refrigerator.

Choosing pickles

Refrigerated dill pickles, the kind sold in the deli case, stay the crunchiest after chopping. Shelf-stable dill spears are fine as long as they are firm. Avoid bread-and-butter or sweet pickles, which make the filling taste sugary against the ham, and skip very soft pickles, which break down when pressed.

Chop them finely, in pieces about the size of a pea. Larger chunks create bumps under the tortilla, which lead to gaps in the spiral and cause slices to fall apart.

Why the ham goes on top of the filling

Some pickle pinwheel recipes stir diced ham into the cream cheese. Layering whole slices over the filling instead gives each slice a distinct pink spiral, and it holds the roll together better. The cream cheese works as glue on both sides of the ham, keeping the layers from separating when cut.

Thin-sliced deli ham works best, whether honey, smoked or plain. Thick slices make the roll hard to close tightly. Deli meat can be damp from its packaging, so blot it with a paper towel if it feels wet. Keep the ham in one layer with slight overlaps; stacking it in thick piles leaves air pockets.

Spread thinner than you think

Each tortilla gets about 1/2 cup of filling, which will look like very little. Once rolled, however, that thin layer shows up clearly between turns of ham and tortilla. Too much filling squeezes out of the ends as you roll and makes the spiral look muddy instead of defined.

Leave the far edge bare. The filling moves forward during rolling and seals that strip, so the seam stays closed without toothpicks.

Chill, then slice with a serrated knife

Two hours in the refrigerator firms the cream cheese enough to slice cleanly; overnight is even better. Trim the uneven ends first, then cut each log into 3/4-inch pieces with a serrated knife and a light sawing motion. Arrange the slices cut side up so the spirals show.

Variations

Turkey: thin deli turkey can replace the ham. It is milder, so consider an extra teaspoon of brine in the filling.

Cheesier: add 1/2 cup finely shredded Swiss or sharp white cheddar to the filling. Chopped pickles and Swiss make these taste a little like a Cuban sandwich.

Vegetarian: skip the meat and add 1/2 cup finely shredded cheddar to the filling so it has enough body to hold the rolls together.

Making them ahead

The wrapped logs keep in the refrigerator for up to 24 hours. Slice them no more than a few hours before serving. Once sliced, keep them covered in the refrigerator and do not leave them out for more than 2 hours. A single batch makes about 40 pieces, which is enough for 10 to 12 people with other appetizers.

Leftover slices keep for about 2 days, covered and refrigerated. The tortillas soften over time, and they do not freeze well.