Salmon Dip or Pinwheel Rollups

About this Recipe

This recipe is similar to our Tortilla Pinwheel Appetizers recipe and it was our intention to make wraps but once the filler was made, we decided to add salmon to it. What we discovered was that it makes for a perfect dip if you don't want to put it into rollups. This dip is great with crackers, breads and on a veggie platter. We made it for a potluck dinner we were going to. This type of recipe is great for events as it only takes a few minutes to make and has some versatility.

Grandmother's Kitchen Tips for Salmon Dip or Pinwheel Appetizers:

1. Choose your favorite brand of soft flour tortillas and buy the large ones if you plan to make the rollups.

2. Have the cream cheese at room temperature for the mixing so it is soft.

3. Pick your favorite salmon, you can use canned or smoked.



8 ounces cream cheese, room temperature

2 Tablespoons mayonnaise

1 teaspoon fresh jalapeno pepper, finely chopped (or to taste)

1/4 cup finely chopped onion

1 large tomato, finely chopped

1 large garlic clove, minced

1 teaspoon chili powder

1/2 teaspoon salt

1/2 cup salmon - either smoked salmon or canned salmon (smoked salmon needs to be chopped very fine, canned salmon must be drained and mashed with a fork)


1. Blend the cream cheese with the mayonnaise.

2. Wash and chop the jalapeno pepper into very fine pieces, and if you do not want it as spicy hot,remove the seeds as they are the hottest part.

3. Cut the onion into very fine pieces.

4. Wash the tomato and cut into fine pieces.

5. Mince the garlic.

6. Stir the salmon, jalapenos, onion, tomato, garlic, chili powder and, salt into the cream cheese mixture.

7. Cover and place into the refrigerator for 2 hours to chill and so the flavors can blend in. Serve with crackers, bread or veggies.

For the Tortilla Rollups you will also need:

3 medium size soft 10-inch flour tortillas

1. Place about 1/4 cup filling into the tortilla and spread it about 3/4 of the way. Starting on the end that has filling, roll up tightly, jelly roll style. Wrap the rolled up tortilla in plastic wrap or you can use parchment paper. Refrigerate until firm.

2. Just before serving, slice into 3/4" sections and arrange onto a serving dish. Discard the ends that have no filling.

Tortillas are made from either corn flour or wheat flour and each one offers its own distinct texture and taste. Flour tortillas are softer and have less flavor than corn tortillas. You will find corn tortillas are very popular in many Mexican dishes.

Because flour tortillas are softer, they are easier to roll up.

Pita bread is different that a flour tortilla and is a different process. Pita bread is baked in an oven and tortillas are cooked on the stove top in a frying pan.

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