Ingredients

  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 1 packet ranch seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup diced ham
  • ¾ cup finely chopped dill pickles
  • 2 tbsp pickle juice
  • 4–5 large flour tortillas
  • Black pepper, to taste

Instructions

  1. In a bowl, mix cream cheese, sour cream, and ranch seasoning until smooth.
  2. Stir in cheddar cheese, diced ham, chopped pickles, and pickle juice.
  3. Spread the mixture evenly over each tortilla.
  4. Roll the tortillas tightly into logs and wrap in plastic wrap.
  5. Refrigerate for 1–2 hours to firm up.
  6. Slice into 1-inch pinwheels and serve with crackers or extra pickles.

Tip: Chill the rolls well before slicing so the pinwheels hold their shape.