Ingredients
- Cream Cheese: 2 blocks (8 ounces / 226g each), softened to room temperature
- Sour Cream: ½ cup (120g)
- Dry Ranch Seasoning Mix: 1 packet (1 ounce / 28g)
- Shredded Sharp Cheddar Cheese: 2 cups (about 8 ounces / 226g)
- Black Olives: 1 can (4 ounces / 113g), drained and finely chopped
- Green Onions (Scallions): 1 bunch (about 5-6 onions), finely sliced
- Garlic Powder: ½ teaspoon
- Worcestershire Sauce: 1 teaspoon
- Large Flour Tortillas: 6-8 (10-inch “burrito” size)
Instructions
- Prepare the Cream Cheese Base: In a large mixing bowl, place the two blocks of softened cream cheese. It is absolutely crucial that the cream cheese is at room temperature. Cold cream cheese will result in a lumpy filling and will be very difficult to mix. Using an electric hand mixer or a stand mixer with the paddle attachment, beat the cream cheese on medium speed for about 1 minute until it is smooth and completely free of lumps.
- Incorporate Wet Ingredients and Seasoning: Add the sour cream, the entire packet of dry ranch seasoning, garlic powder, and Worcestershire sauce to the whipped cream cheese. Continue to beat on medium speed for another 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure everything is being incorporated evenly. The mixture should be light, fluffy, and easily spreadable. The sour cream not only adds a slight tang but also thins the cream cheese just enough to make spreading a breeze.
- Fold in the Fillings: Switch from the mixer to a rubber spatula. Add the shredded cheddar cheese, the drained and finely chopped black olives, and the finely sliced green onions to the bowl. Gently fold these ingredients into the cream cheese mixture until they are evenly distributed. Be careful not to overmix at this stage; you want to maintain the light texture of the base while ensuring every bite will have a bit of cheese, olive, and onion.
- Assemble the Roll-Ups: Lay one large flour tortilla flat on a clean work surface. Scoop about ½ to ¾ cup of the cream cheese filling onto the tortilla. Using an offset spatula or the back of a spoon, spread the filling in a thin, even layer all the way to the edges, leaving about a ½-inch border on the one edge furthest from you. This empty border will act as a seal and prevent the filling from squeezing out the end when you roll it up.
- Roll Tightly and Securely: Starting from the edge closest to you, begin to roll the tortilla up as tightly as you can. A tight roll is the secret to pinwheels that hold their shape and don’t have a hollow center. As you roll, gently press the log to keep it compact. When you reach the end with the ½-inch border, the filling should help the edge adhere, sealing the log shut.
- Wrap and Chill (The Most Important Step!): Tightly wrap each individual tortilla log in plastic wrap. The plastic wrap serves two purposes: it keeps the roll from drying out in the refrigerator, and it helps the log maintain its tight, round shape. Place the wrapped logs on a baking sheet or plate and refrigerate for a minimum of 2 hours. For best results and the cleanest slices, chilling for 4 hours or even overnight is highly recommended. This chilling period is non-negotiable; it allows the cream cheese filling to firm up, which is essential for slicing without squishing.
- Slice and Serve: Once thoroughly chilled, remove the logs from the refrigerator and unwrap them. Using a sharp, serrated knife (a bread knife works wonders), trim off the uneven ends of each log (these are the chef’s snack!). Then, slice the log into uniform ½- to ¾-inch thick pinwheels. Arrange them on a platter, and watch them disappear!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400