These super creamy, super cheesy Taco Pinwheels bring yummy flavor and plenty of smiles.
Taco pinwheels are a fun-sounding, super-easy-to-fix roll-style appetizer that is a guaranteed crowd-pleaser (or you-pleaser). You can make them in 10 minutes, and then chill them for an hour, making them the perfect make-ahead food for just about any meal, party, gathering, or packed lunch.
I love them just about any time of day. The super creamy base of Greek yogurt, combined with cream cheese, sour cream, salty cheddar cheese, and taco seasoning, makes these almost like a Mexican play on pimento cheese. It’s so chunky, creamy, and cheesy, yet delightfully accented with taco seasoning, green onions, and black olives, instead of pimentos.
Those black olive slices, by the way, bring a welcoming, deeply umami richness to this dip that you really must try. However, for little ones, or those who still eschew black olives, I make their own special batch sans olive slices.
Why you and your family or guests will adore taco pinwheels
Moms: If you are making taco pinwheels, be careful not to mention them until after they have chilled for a whole hour. Otherwise, you might go through sheer, unbridled cuckoo-for-taco-pinwheels goofiness, like I had to endure just an hour ago. But as I’m still giggling, I had to get this down.
Two wee blondes enter a kitchen with the air of ho-hum … Who can we play games with next?
“I’m making you ladies a treat you cannot beat, that’s so good it will make your tummy say yummy all the way down to your feet, and they are called ‘Taco Pinwheels.’”
“We like pinwheels and tacos.”
I made us both some taco pinwheels, but they wanted to eat them now, now, now, and eating them now, now, now is possible, it’s just a much messier experience. And because they’re so good, you’ll get them all over your face.
We were all coated from eyebrows to chin in unchilled sour cream, cream cheese, and Greek yogurt and cheese shreds, and I mean all three of us: me, Chloe, and Zoe.
Room temperature or cold, these taco pinwheels will be a big hit, and Chloe and Zoe said to add the recipe into my “bloggy” and say that they’re really “scrumdiddlyumptious” (we watched Mary Poppins).
In fact, the twins have decided I am now “Wonna Poppins” for a while, so I guess I must start carrying an umbrella and act as if I’ve just flown in on it, and talk with a very proper, British, Julie-Andrews-style accent. If it will make these two young twins as happy as they were eating these taco pinwheels, I will certainly do it!
How do I store leftovers?
Taco pinwheels are a great dish to refrigerate, but they do not freeze well due to ingredients that don’t freeze well individually or combined, like the sour cream and cream cheese. So, keep them in the fridge in an airtight container and eat them up within 3 days, tops.
Serving suggestions
I like to serve these yummy taco-inspired pinwheels with very complementary and equally fun foods, like some of this fast and delicious 15-Minute Chili! For fun sides, try these amazing Buffalo Cauliflower Wings or some crunchy raw crudités with this amazing Buffalo Chicken Dip, which these pinwheels taste fantastic when dipped into.
If you loved these taco pinwheels, you’ll adore these Viral Smash Burger Tacos.
Taco Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/4 cup Greek yogurt
- 1 1/2 tablespoons taco seasoning
- 1 1/4 cups shredded cheddar cheese
- 1/3 cup sliced black olives
- 3 green onions thinly sliced
- 5 flour tortillas 10 inches in diameter
Instructions
- In a bowl, beat the cream cheese and sour cream until very smooth. Stir in the Greek yogurt and taco seasoning until everything is well combined.
- Gently mix in the shredded cheddar cheese, sliced black olives, and green onions until evenly combined.
- Evenly spread the mixture on each flour tortilla, leaving a small border along the edges. Roll each tortilla up tightly.
- Cover the rolled tortillas with plastic wrap and refrigerate for a minimum of 1 hour. Once chilled, unwrap them and slice each roll into 1-inch thick pinwheels.
Leave a Comment