Pickle & Cheese Pinwheels

In a medium bowl, combine 1/3 cup mayonnaise, 4 oz softened cream cheese, 2 tablespoons chopped fresh dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1 tablespoon Dijon mustard, and 2 teaspoons pickle juice. Mix until smooth and well incorporated.

Lay the 4 flour tortillas flat on a clean work surface.

Spread an even layer of the mayonnaise-cream cheese mixture onto each tortilla, leaving about 1/2 inch border around the edges.

Layer 4 slices of American cheese on each tortilla, slightly overlapping them to cover the entire surface.

Sprinkle the finely diced pickle spears evenly over the cheese layer on each tortilla.

Starting from one edge, tightly roll each tortilla into a log, being careful to keep the filling from squeezing out.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.

Remove the plastic wrap and use a sharp knife to cut each roll into 3 equal sections.

Slice each section into 3 pinwheels, making approximately 36 pinwheels total (12 servings of 3 pinwheels each).

Arrange the pinwheels on a serving platter with the spiral side facing up. Secure with toothpicks if needed.

Garnish with additional fresh dill if desired and serve chilled.