Veggie Dip Pinwheels

These Veggie Dip Pinwheels are a creamy, crunchy, flavor-packed appetizer that I love to make for parties, potlucks, or even as a fun lunch. They combine all the goodness of a veggie dip wrapped in a soft tortilla, making them the perfect bite-sized snack. With a colorful medley of vegetables and a rich ranch cream cheese spread, they’re both delicious and versatile.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, great for prepping ahead, and completely customizable. It’s a fun way to get in more vegetables, especially when serving picky eaters or kids. The creamy base with ranch seasoning pairs perfectly with the crisp veggies, and rolling everything into pinwheels makes them perfect for sharing. Plus, they’re no-bake and can be made hours in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 blocks of softened cream cheese

• 1/2 cup of mayonnaise

• 1/2 cup of sour cream

• 1 packet of ranch seasoning

• 3/4 cup of shredded cheddar cheese

• 3/4 to 1 cup of chopped broccoli

• 3/4 to 1 cup of chopped carrots

• 3/4 to 1 cup of chopped bell pepper (any color)

• 1/4 cup of chopped red onions

• 1 small can of sliced black olives

• Burrito-size tortillas (flour)

Directions

1. In a large bowl, I mix the softened cream cheese, mayonnaise, sour cream, ranch seasoning, and shredded cheddar cheese until smooth and well combined.

2. I chop all my vegetables finely—broccoli, carrots, bell pepper, red onion, and olives.

3. I add the chopped veggies into the cream cheese mixture and stir until everything is evenly coated.

4. I spread the mixture evenly over each tortilla, making sure not to go all the way to the edge to avoid overflow.

5. I roll each tortilla tightly and place them in the fridge for at least 1 hour to firm up.

6. After chilling, I slice each roll into 1-inch pieces and arrange them on a platter to serve.

Servings and timing

This recipe makes about 30–40 pinwheels, depending on how much filling I use and how thick I slice them. It’s great for a crowd. If I’m just making it for a few people, I cut the recipe in half.

Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes
Servings: 10–12 as an appetizer

Variations

• I swap in Greek yogurt for the sour cream for a lighter version.

• Sometimes I add chopped spinach or cucumbers for an extra veggie boost.

• For a spicier version, I mix in a bit of diced jalapeño or hot sauce.

• I use flavored tortillas like spinach or sun-dried tomato to switch things up.

• I’ve also added crumbled bacon or diced ham for a meaty twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing them, as the cream cheese mixture can become watery when thawed. I always serve them cold or at room temperature—there’s no need to reheat.

FAQs

How far in advance can I make Veggie Dip Pinwheels?

I usually make them up to 24 hours ahead. They actually taste better after chilling, so they’re perfect for prepping the day before.

Can I use different vegetables?

Yes, I switch it up all the time. Zucchini, cucumbers, spinach, or even corn all work great.

What kind of tortillas should I use?

I prefer using burrito-sized flour tortillas because they roll up easily and hold everything together.

Can I make these gluten-free?

Absolutely. I just use gluten-free tortillas and make sure the ranch seasoning is gluten-free too.

Why are my pinwheels falling apart?

I make sure to roll them tightly and chill for at least an hour before slicing. If they’re not cold enough, they can be too soft to cut cleanly.

Conclusion

These Veggie Dip Pinwheels are one of my go-to recipes for any event where I need something quick, easy, and crowd-pleasing. I love how adaptable they are, and they always disappear fast. Whether for lunchboxes, parties, or snack platters, these little rolls deliver big flavor with minimal effort.

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