Creamy, crunchy, colorful veggie pinwheels are the perfect appetizer to serve at your next get-together! They're made with cream cheese, veggies, cheese and pickles so you know they won't be short of flavor. Best part about these veggie pinwheels is that they can be made 1-2 days in advance and pulled out last minute. (My FAV kind of appetizers!)
I LOVE these veggie pinwheels because frankly, cold appetizers are hard to come by. Cold VEGETARIAN friendly appetizers, even harder.
So this recipe is for those hostess' who want to please all guests at your next gathering without stressing about food or cooking!
If you like these, you should try my Pickle Roll Ups (With Cream Cheese) or my Turkey & Cheese Roll Ups.
🛒Pinwheel Key Ingredients
- flour tortillas: Look for the larger quesadilla sized tortillas. 8-10" works. 6" are too small. I like spinach because of the pretty color.
- cream cheese: plain full fat or fat free works. Herbed is an option as well.
- sour cream: This adds a tang and creaminess to your filling.
- broccoli: fresh broccoli is best. It adds a crunch and pretty green color.
- bell peppers: I look for the bag of mini bell peppers since they have all the pretty colors.
- pickles: I love the addition of tangy pickles. It adds another crunch factor too.
👨🍳How To Make Veggie Pinwheels
1. Start by cutting up the vegetables into small cubes and placing them in a bowl to mix together.
2. Add cream cheese and sour cream to the bowl with the vegetables and mix until well combined.
3. Spread a thin layer of the mixture onto each flour tortilla, ensuring you leave some space around the edges so it doesn't spill out when rolled.
4. Sprinkle crispy onions on top if desired and then roll tightly, like sushi rolls, into pinwheels.
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5. Refrigerate for 1-2 hours or overnight before pulling out to serve cold or at room temperature!
📃 NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
📃Variations/Substitutions
- Use any combination of vegetables that you have available - peppers, mushrooms, spinach, carrots, etc. Stay away from veggies that are higher in water content like tomatoes.
- Substitute cream cheese with herbed cream cheese or a vegan cream cheese for a vegan option.
- Add different shredded cheeses like monterey jack to the mix if desired.
- Swap out crispy onions for caramelized onions.
- Add black olives.
- Feel free to use whole wheat tortillas instead of flour tortillas for a healthier option.
- Add a ranch seasoning packet to your filling for a ranch flavored pinwheel.
☑️Expert Tips
- Make sure the cream cheese is at room temperature to make mixing and spreading easier.
- If you're making these for a crowd, it's best to make them in advance and store them in the fridge until ready to serve.
- Chilling your pinwheels in the fridge before slicing will make for a cleaner slice.
- Use a serrated knife when cutting your pinwheels.
- For extra flavor, drizzle on some balsamic glaze or salsa before serving.
🌀How Long Can Veggie Pinwheels Last?
😋 My Layered Taco Dip and my Cold Spinach Dip are both popular party dips people go crazy over!
Although these pinwheels are best eaten within 24 hours, you they will last up to 3 days. Store leftovers in the refrigerator covered.
Other cold appetizers you will love:
19 Easy COLD Party Dips You Must Try!
Prosciutto Melon & Mozzarella Skewers
Spinach Dip Bread Bowl w/ Cream Cheese
Goat Cheese & Fig Jam Crostini
📖 Recipe
Veggie Pinwheels
Ingredients
- 3 large 8" flour tortillas
Pinwheel Filling
- 8 oz. cream cheese, room temperature
- ½ cup sour cream
- ¾ cup fresh broccoli, chopped small
- 4 baby bell peppers, chopped- yellow, red, orange ((about 1 cup))
- ⅓ cup chopped scallions ((about 3))
- ¾ teaspoon dried dill
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 cup crispy onions (*optional)
- ¼ cup fire roasted green chilies, drained (*optional)
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Instructions
- Mix together all pinwheel filling ingredients (except for the crispy onions if using) by hand or with a blender.
- Using a rubber spatula, spread the filling evenly onto each of the three tortillas.
- Divide the crispy onions amongst the three (if using).
- Roll each tortilla tightly. Use the filling to help seal each closed.
- Wrap in plastic wrap and chill in the fridge until your ready to eat. Then slice into 1½"-2" wheels.
- Serve with chips!
Recipe Notes
- Make sure the cream cheese is at room temperature to make mixing and spreading easier.
- If you're making these for a crowd, it's best to make them in advance and store them in the fridge until ready to serve.
- Chilling your pinwheels in the fridge before slicing will make for a cleaner slice.
- Use a serrated knife when cutting your pinwheels.
- For extra flavor, drizzle on some balsamic glaze or salsa before serving.
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