Vegetable Pinwheels are a beautiful, light appetizer full of creaminess and crunch. Colorful veggies on top of dill cream cheese and rolled up in a wrap.
Vegetable pinwheels are a lighter appetizer that are perfect for a holiday gathering. They are so colorful and really stand out on a party table.
I try to have a variety of appetizer options when hosting friends and family over the holidays. While it’s nice to have the cheesy, bacon wrapped, sausage dip type food, I think it’s important to offer some lighter options as well.
What you need
This recipe calls for beautiful veggies. I use peppers and broccoli slaw but feel free to add your favorites.
Cream cheese and dill are also needed.
How to make
Making this pinwheel recipe couldn’t be easier! Pinwheels make great finger food, easy to grab and satisfying. Sometimes I even eat these for a light lunch.
- Start with preparing the vegetables. I like using a yellow and red bell pepper for color. I also add in broccoli slaw that has a mix of shredded broccoli, carrots and purple cabbage. You could also add spinach or even celery cut in thin matchsticks.
- In a bowl, mix together cream cheese, fresh dill and chopped green onions. It helps to have the cream cheese softened.
- Spread the cream cheese mixture on your favorite wrap like a tortilla, sun-dried tomato wrap or spinach wrap. I think the red and green wraps are fun for a holiday party.
- Add sliced peppers and slaw mix on the cream cheese. Try not to overfill the rolls or they will be hard to roll-up.
- Roll the wrap tightly and then cover in plastic wrap.
- Place the covered “logs” into the refrigerator and let cool for at least two hours before. slicing.
Tips
- If you don’t have whipped cream cheese, use softened cream cheese.
- Make sure to roll as tightly as possible so the vegetables don’t fall out.
- Allow time for the rolls to cool in the fridge. It helps make slicing easier.
- I recommend using a serrated knife for slicing the pinwheels. A serrated knife will slice through the pinwheel without tearing it apart.
More appetizer recipes
- Sausage pinwheels are filled with breakfast sausage and cream cheese wrapped in crescent rolls.
- Bacon wrapped water chestnuts are one of the most popular recipes on this blog.
- Air fryer bacon wrapped pineapple bites are the perfect mix of sweet and salty.
- Chipped beef dip is one of my favorite things to serve at a party.
- Roast beef roll-ups are a hearty appetizer everyone enjoys.
If you make this recipe please feel free to rate it and leave a comment below to let us know how you liked the pinwheels.
Enjoy! ~Heather
Vegetable Pinwheels
Ingredients
- 1 red bell pepper sliced in thin strips
- 1 yellow bell pepper sliced in thin strips
- 2 cups broccoli slaw
- 1 whipped cream cheese
- 1 teaspoon fresh dill, chopped
- 2 green onions, chopped
- 2 sun dried tomato wraps
- 2 spinach wraps
Instructions
- In a bowl, mix together cream cheese, dill and green onions.
- Spread a thin layer of cream cheese mixture over wraps.
- Add 1/4 of each bell pepper to each wrap and 1/2 cup broccoli slaw to each wrap.
- Roll the wrap tightly into a "log". Wrap in plastic wrap and place in the refrigerator for at least 2 hours.
- Remove from plastic wrap and using a serrated knife, cut ends off. Cut into 1/2 inch pinwheels.
Notes
- If you don't have whipped cream cheese, use softened cream cheese.
- Make sure to roll as tightly as possible so the vegetables don't fall out.
- Allow time for the rolls to cool in the fridge. It helps make slicing easier.
- I recommend using a serrated knife for slicing the pinwheels. A serrated knife will slice through the pinwheel without tearing it apart.
Nancy mack
Can these be frozen
heather
I have not tested freezing them but I think they would be ok. Be sure to store in a freezer safe bag or container and then thaw in the refrigerator.