Inside: These pickle dip roll ups are a quick lunch or appetizer, perfect for days when it’s just too hot to cook.
Do you ever just need a quick and easy recipe for lunch or maybe to take to a party?
Of course you do!
There are some days when it’s too hot to cook anything, but you really don’t want another PB&J. Roll ups can be a fun way to change it up a bit. And you can make them out of just about anything.
Since we’ve always got pickles on hand, I decided to use them to create a pickle dip roll up. Boy would I have loved this recipe when I was pregnant! But don’t worry, you’ll eat this right up no matter your baby status. 😉
Pickle Dip Roll Ups
So easy you barely need a recipe. But you’ll get one anyway!
Set out 4 oz of cream cheese so it reaches room temperature. Or you can zap it on a low power setting in your microwave. You want it easy to spread!
Cut up your dill pickles until you have about 1/4 cup.
Mix them together along with a teaspoon of dill weed.
Spread on your tortilla (this should cover up to 3 tortillas depending on how heavy you like to spread them).
Roll ’em up, cut ’em up, and voila!
Here are some things you could sprinkle over the dip before you roll them (depending on your taste):
- thinly sliced bell peppers
- black olives
- diced tomatoes
- crunched up potato chips
- chiles, diced jalapenos, or banana peppers
- ranch or Dijon mustard
- ¼ c chopped dill pickles
- 1 t dill weed
- 4 oz cream cheese
- 3 tortillas
- Bring the cream cheese to room temperature. Mix in the pickles and dill. Spread across the tortillas. If you prefer, you can add toppings such as tomatoes, peppers, potato chips, and other items.
- Roll them up and slice into spirals. Enjoy right away or chill for an hour before serving.
What do you like to put in a roll up?