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These bacon cheddar ranch pinwheels are a real crowd pleasing appetizer! Not only are they packed with flavor, but they are so easy to make!
Whether you plan recipes for big family meals, fun parties during football games, or just want something different for lunch, this recipe is perfect!
Whenever my schedule becomes booked up with parties, I look for quick, easy, and flavorful recipes that I can serve my guests or bring with me to share. These bacon cheddar ranch pinwheels are it!
To get this entertaining season started off right, I’m going to show you how to make these bacon cheddar ranch pinwheels.
I love a delicious pinwheel recipe for parties and small gatherings. In fact, over the years, I’ve shared many of them here on Inspired by Charm. Be sure to checkout the full collection of my favorite pinwheel appetizer recipes.
In my neck of the woods, pinwheels are known as roll-ups. In my family, they are popular for get-togethers. Why? Because they are so simple and they make a mouth-watering little snack.
Here’s what I used in my pinwheels:
- Cream Cheese – This is the base of the filling; you’ll want to soften it so it is easier to spread.
- Cheddar Cheese – Use a box grater to shred the cheese at home for a fresher taste.
- Bacon – Pre-cook the bacon to save yourself time. Make sure it is extra crispy.
- Dry Ranch Seasoning Mix – What is a ranch pinwheel without ranch seasoning?
- Extra Spices – I enhanced the ranch seasoning with some fresh dill and parsley.
- Tortillas – Use your favorite size, but I found that 10-inch tortillas are easier to wrap.
How to Make
Here, I’m changing the classic recipe by boosting the flavor with Hidden Valley Ranch and thick-cut bacon. Plus, I sprinkle on some fresh herbs to add even more flavor!
As you’ll see in the recipe below, all of the ingredients are mixed together and spread on tortillas. The tortillas then get rolled up to make the pinwheels.
Pop them into the refrigerator to chill, then slice and serve! It is truly that easy. I told you they were the perfect entertaining food.
Don’t they look great?
How to Serve
For serving, I like to line up the pinwheels on a plate and garnish them with more herbs to give them a bit more color.
You can also serve these with a dip! Here a few dip options to consider:
- ranch dressing
- taco sauce
Then you’re ready to serve these bacon cheddar ranch pinwheels!
Frequently Asked Questions
Before we get to the printable recipe card, here are some questions people often ask about cheddar bacon ranch pinwheels. If you don’t see your question in this list, please leave it in the comments.
Can I make pinwheels the day before?
Yes, you definitely can! You can store them for up to 24 hours before the flavor and texture start to change. I suggest keeping them in an airtight container in the refrigerator the day before.
Are pinwheels healthy?
That depends on your definition of healthy. They have fewer carbs than sandwiches and are made without any added sugar. However, cream cheese and bacon are kind of high in fat, if that’s something you are tracking.
How do you keep pinwheels together?
I noticed that when I rolled my pinwheels up, the cream cheese helped everything stick together perfectly. If you are having trouble, try sticking a toothpick through them to keep them together.
What more tasty pinwheel recipes? Try these:
- Tortilla Pinwheels with Salsa
- Veggie Pizza Pinwheels
- Sun-Dried Tomato Basil Pinwheels
- Buffalo Chicken Pinwheels
- Italian Sub Pinwheels
What are some of your favorite go-to snacks for parties or small gatherings?
If you like this recipe and want more tortilla pinwheel and roll-up ideas, be sure to check out my other pinwheel recipes.
Delicious! You can grab the full recipe for these cheddar bacon ranch pinwheels below. This is the perfect appetizer to make for a large group at a party.
Cheddar Bacon Ranch Tortilla Pinwheels
- 2 packages (8 ounces each) cream cheese softened
- 1 cup cheddar cheese shredded
- 3/4 cup cooked bacon chopped (about 5-6 slices)
- 1/2 package Hidden Valley Ranch Mix
- 1/2 teaspoon fresh dill chopped
- 1/2 teaspoon fresh flat leaf parsley chopped
- pepper to taste
- 5 each (10-inch) flour tortillas
- In a large bowl, add the cream cheese, cheddar cheese, bacon, Hidden Valley Ranch Mix, dill, and parsley.
- Using an electric mixer, beat on low until smooth and combined. Season with salt and pepper.
- Divide the cream cheese mixture among five tortillas and spread evenly.
- Tightly roll up the tortillas. Set on a plate, wrap with plastic wrap, and refrigerator for a few hours. When ready to serve, cut off the ends, and cut the rolls into slices. Garnish with freshly chopped herbs.
Just made these last night for hubby’s bday/MIL’s Mother’s day party. SOOOO good. Everyone loved them. Due to MIL’s medical condition we never put salt in anything, we just increase the other spices in recipes for flavour if needed. This was perfect, thank you so much!
I don’t have an electric mixer . If I put some elbow grease in it and mix by hand should this still be ok?
I just made these to take as a savory side to a cookie exchange party. The taste was so good! These will become my “go to” when I need a quick and delicious appetizer for a party. Thanks!
These are one of my go-to snacks. They are delicious on their own, but I love serving them with some salsa too. Thanks for sharing this keeper of a recipe.
This looks so good! I’ve never had this before. So does this get eaten cold? If it sits out on a brunch tray, will it last or get runny?
Can you freeze these. Going on a 8 hr. drive and wondered if I froze night before and placed in cooler if they would be ok.
Nah. I wouldn’t recommend. In my experience you can’t freeze cream cheese.
I made these for my lunch for the week. Oh my, they are so good. I had some left over so I made some for my parents for their road trip to Florida. I got a texr message from my mum that they were full of yummy deliciousness! Thanks for a great recipe. Definitely a keeper!
Making these tonight to take to a board retreat and meeting tomorrow. The main course is minestrone soup and I think these will be a terrific compliment to the soup, since we are supposed to make side dishes pot-luck style. I did change one thing for those of us that are carnivores and that is I am substituting a ham spread for the bacon.
Thanks for sharing the recipe.
Definitely too salty … but I added about 1/2 cup of sour cream to balance it out.
Love it i added shreded chicken its amazing !!!
Oooo! That’s a great idea. I’ll have to try that!
Looks a great idea for little kids lunch boxes too..
Could u make them a few days early?
I’d say a day early would be fine, but probably not more than that.
I found them too salty. I think you need to cut the salt out and taste the mixture before applying to tortillas. If still too salty cut back on the powdered Ranch dressing it more than likely has salt added to it. then taste.
Thanks so much for the feedback. I really appreciate it. I tend to like things overly salty, so that’s probably why it didn’t bother me too much. Haha. However, I have adjusted the recipe to balance out the saltiness.
Thank you again, Pearleane!
Too salty!! Did not like at all
I appreciate the feedback Kathy. I made these again. Based on the feedback I did tweak the recipe to cut back on the saltiness. Your comments are greatly appreciated!
These look delicious! I will definitely be whipping up a batch for the holidays. Thanks!
You bet! Enjoy. 🙂
You cannot go wrong with that bacon, cheddar cheese and cream cheese combo. Cannot! Who cares about my girly figure. Ha.
Hahaha! Exactly. Everything in moderation, right!? 🙂