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Veggie Dip Pinwheels

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These Veggie Dip Pinwheels are creamy, crunchy, and flavor-packed appetizers perfect for parties, potlucks, or fun lunches. Featuring a ranch-seasoned cream cheese spread and a colorful medley of vegetables rolled in soft tortillas, they’re easy to make and ideal for sharing.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 30–40 pinwheels
  • Category: Appetizer
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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 flour tortillas

Instructions

  1. In a large bowl, mix softened cream cheese, mayonnaise, sour cream, ranch seasoning, and shredded cheddar cheese until smooth and well combined.
  2. Finely chop broccoli, carrots, bell pepper, red onion, and black olives.
  3. Add chopped vegetables to the cream cheese mixture and stir until evenly coated.
  4. Spread the mixture evenly over each tortilla, leaving a small border around the edges.
  5. Roll each tortilla tightly and refrigerate for at least 1 hour to firm up.
  6. After chilling, slice each roll into 1-inch pieces.
  7. Arrange pinwheels on a platter and serve cold or at room temperature.

Notes

  • Make up to 24 hours in advance for best flavor and texture.
  • Use Greek yogurt instead of sour cream for a lighter version.
  • Try flavored tortillas like spinach or sun-dried tomato for variety.
  • Chill well before slicing to ensure clean cuts and firm pinwheels.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://elladishes.com/veggie-dip-pinwheels/