Ingredients
· 1 (8 oz) block cream cheese, softened
· ½ cup sour cream
· 1 packet (1 oz) dry ranch seasoning mix
· 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
· 4 large flour tortillas (10-inch burrito size)
· 1 cup finely chopped dill pickles, patted dry
· 8–10 slices deli ham or turkey (optional, for added protein)
· 1 cup shredded cheddar cheese
1. In a medium bowl, mix the softened cream cheese, sour cream, ranch seasoning, and dill until smooth and well combined.
2. Lay out each tortilla and spread an even layer of the cream cheese mixture all the way to the edges.
3. Sprinkle shredded cheddar cheese over the cream cheese layer.
4. If using, lay 2–3 slices of ham or turkey over the cheese.
5. Scatter the chopped pickles evenly over the top.
6. Tightly roll up each tortilla, wrap in plastic wrap, and refrigerate for at least 1–2 hours (or up to overnight) to firm up.
7. When ready to serve, unwrap and slice each roll into 1-inch pieces. Discard the ends for cleaner presentation if desired.
8. Arrange on a platter and garnish with extra dill if desired.
