Cream Cheese Pinwheels: A Classic 70s Party Appetizer Making a Comeback

 

Remember those glorious party spreads from the 1970s and 80s? The ones loaded with retro appetizers that everyone devoured while chatting around the holiday table? Welp, they're back in style! These Cream Cheese Pinwheels were a staple at my aunt's legendary Christmas Eve gatherings after church. Along with glazed chicken wings, Swedish meatballs, and toasted ravioli, these colorful tortilla roll-ups were one of my favorites. Easy to make ahead, perfect for feeding a crowd, and bursting with creamy, tangy flavor—they bring instant nostalgia with every bite.

This tried-and-true recipe uses just a handful of ingredients, but I've included pro tips and popular variations to make them even better. Whether you're hosting a holiday party, game day get-together, or just craving a throwback snack, these pinwheels deserve a spot on your table.Nostalgic Ranch Cream Cheese Pinwheels

 2 8-oz. pkgs. cream cheese, softened

1 1-oz. pkg. ranch dressing mix

2 green onions, minced

4 12-inch flour tortillas

½ c. shredded Cheddar cheese

½ c. red bell pepper, diced

½ c. diced celery

1 2.25-oz. can sliced black olives, drained

In a medium bowl, mix together the softened cream cheese, ranch dressing mix, and minced green onions until well combined. 

Spread the cream cheese mixture evenly onto each tortilla.

 Sprinkle evenly with the shredded Cheddar cheese, diced red bell pepper, diced celery, and sliced black olives.

 Roll up the tortillas tightly, then wrap each roll securely in aluminum foil.

 Chill in the refrigerator for at least 2 hours or overnight.

 To serve, unwrap the rolls, trim off the ends, and slice into 1-inch pieces.

Try half a packet of Fiesta Ranch for a fun twist.

 Spread the cream cheese mixture all the way to the edges, but leave the last ¼ inch with just cream cheese (no veggies)—it acts like glue. 

 Avoid chunky veggies near the outer edge, wrap tightly with the seam side down before foiling, and have toothpicks ready if needed.

Deli version — Add thin slices of good roast beef and a touch of horseradish sauce.

 Mexican twist — Swap ranch for taco seasoning, add chopped cilantro and Melissa’s pickled jalapeños, and use Pepper Jack cheese for heat.

These pinwheels are the perfect make-ahead appetizer—slice them right before serving and watch them disappear.

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