Pickle Dip Pinwheels

Ingredients:

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup chopped dill pickles
1/4 cup chopped green onions
1/4 cup shredded cheddar cheese
1 package flour tortillas (10 inches)
Salt and pepper to taste
Instructions:

Mix the Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, chopped dill pickles, green onions, and shredded cheddar cheese. Stir well to combine. Season with salt and pepper to taste.
Spread on Tortillas: Lay a flour tortilla flat on a clean surface. Spread the cream cheese mixture evenly over the entire tortilla.
Roll the Tortillas: Starting from one edge, roll the tortilla tightly into a log. Repeat with the remaining tortillas.
Chill: Wrap each rolled tortilla in plastic wrap and place in the refrigerator. Chill for at least 1 hour to firm up and make slicing easier.
Slice and Serve: After chilling, unwrap the tortillas and slice into 1-inch thick pinwheels. Serve immediately or refrigerate until ready to serve.

Storage Tips:
Refrigeration: Store leftover pickle dip pinwheels in an airtight container in the refrigerator for up to 2-3 days.
Freezing: Although these pinwheels are best fresh, you can freeze them by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating Tips:
These pinwheels are served cold, so there’s no need to reheat them. Just take them out of the refrigerator and serve immediately for the freshest taste.
If you’ve frozen them, thaw the pinwheels overnight in the fridge and enjoy them cold.