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Cream cheese ranch roll ups are the easiest and most popular appetizer you could ever make. Rich cream cheese, ranch dressing mix and veggies all rolled into tortillas – these cream cheese roll ups will disappear in a flash at any party!

Rows of cream cheese ranch rollups on a white platter.

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Cream cheese ranch roll ups are a true Midwestern gift.

The recipe originates from my grandmother. When she gave the recipe to my mother, she said, “This is an appetizer that everyone loves. Men, women, kids…everyone adores these.”

And she was right.

I have lost count of how many times I have made these over the years. Any time there is a gathering that we need to take food to, I almost always end up making a batch of these. 

Sometimes I really go whole-hog and make a double batch.

Why make twice as many ranch roll ups? Because one batch will disappear almost as fast as you can slice them. I promise you that I am not exaggerating.

Ingredients for cream cheese ranch rollups on a marble countertop.

Cream Cheese Pinwheels

If you are from the Midwest, you are probably already familiar with the “pinwheel” concept. Pinwheels – tortillas rolled around some kind of filling, usually of the meat and cheese variety – are a party staple in this part of the country.

You can’t throw a proper party around here without pinwheels (and probably vegetable pizza) making an appearance.

Cream cheese ranch roll ups are like cream cheese pinwheels taken to a whole other level.

As the name would suggest, the base is cream cheese mixed with ranch dressing mix and finely chopped veggies, all spread on a large flour tortilla, then rolled up (to achieve the iconic pinwheel shape) and sliced.

Cream cheese filling for ranch roll ups being stirred in a glass bowl.


The recipe for my Grandmother’s cream cheese ranch rollups is so simple that I’ve had it memorized for years. Mostly so I can pick up the ingredients to make these on a whim wherever I am.

I suggest you commit the recipe to memory as well (or at least print the recipe card and keep it close at hand), because I know you’ll be making these over and over, too.

Cream cheese filling being spread onto tortillas with an offset spatula.

Recipe ingredients

The ingredient list for this recipe is quite simple:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 package ranch dressing mix
  • generous 1/2 cup finely chopped red peppers
  • scant 1/2 cup finely chopped green onions
  • 1 small (2.25-ounce) can chopped black olives
  • 4 (12-inch) flour tortillas

If you’re anything like me, the words “black olives” give you pause.

But I promise you, even if you are squarely in the anti-olive camp like myself, you will want to add them in here. They add a slightly salty tang, without actually making everything taste like black olives.

That said, I have been known to swap out the black olives for bacon in my Bacon Ranch Cream Cheese Rollups. That is absolutely a move I can get on board with.

If you would like to use Homemade Ranch Dressing Mix instead of the packaged stuff, you will want to use 3 tablespoons to equal one of the store-bought packets. 

(Although I must admit to using the packets more often than not!)

Flour tortillas spread with cream cheese filling being rolled up.

Making my ranch roll ups

The method here is so easy-peasy, anyone could make these. 

In fact, they’d be a fun appetizer or snack to make with your kids! Help them with cutting up the peppers and green onions (depending on their age) and they can do just about everything else on their own.

In a bowl, combine all of the ingredients except for the tortillas. Sometimes I do this by hand, but I often use a hand mixer to quickly mix the filling together.

(If you stop here, you have an amazing cream cheese spread for toasted bagels. Just sayin’.)

Cream cheese rollups being sliced on a wooden cutting board.

Lay out the tortillas and dollop ¼ of the filling onto each one.

Spread the cream cheese filling evenly over each tortilla, stopping just shy of the edges. Using a small offset spatula makes this really easy. 

Tightly roll up each of the tortillas and wrap each one in foil or plastic wrap; refrigerate the pinwheels overnight.

Before serving, slice each roll up into ¼-inch slices. Arrange them on a platter or feed them to your ravenous family as you slice them. (Ask me how often this happens!)

(Pro-tip: The ends of the tortillas are not very pretty when sliced – since they don’t make a full pinwheel – but are totally delicious nonetheless. Consider them the “chef’s snack.”)

Overhead view of cream cheese roll ups arranged on a white platter.


I already shared that you can swap the olives for cooked and crumbled bacon if you’d like, but there are other variations you can use, too!

Here are a few variations that readers have made over the years:

  • Swapping the red bell pepper for jarred pimentos or finely diced roasted red peppers (make sure to drain them well)
  • Adding canned diced green chiles (again, drain them well)
  • Adding finely diced fresh jalapeño
  • Lay thin slices of ham on top of the cream cheese before rolling the tortillas
  • Add some finely shredded cheddar cheese
  • Serve them with salsa for dipping

Really, you can’t go wrong here! While the original recipe will always be my family’s favorite, there are so many ways to make these cream cheese roll ups your own.

Cream cheese roll ups arranged in rows on a white platter on a black checked tea towel.


Since these cream cheese ranch roll ups need to chill in the refrigerator overnight, they’re the perfect make-ahead appetizer.

If you want to get a jump on them even farther in advance, mix up the cream cheese mixture up to 3 days ahead of time. Store it in an airtight container in the fridge.

The night before your party, let the cream cheese come to room temp, then proceed with the recipe as written.

Close up of cream cheese pinwheels on a white platter.

Can you freeze these roll ups?

The technical answer is yes, you could freeze these. I would put them in the freezer after rolling them; make sure to wrap them in a layer of plastic AND a layer of foil.

That said, I don’t know that I’d recommend it. The tortillas are likely to get soggy after thawing and the filling might acquire an odd texture, and that’s not really going to be the best experience for anyone. 

If you want to make them ahead of time, try prepping the cream cheese filling a few days ahead and assembling them the night before as I mentioned above.

Go forth with your cream cheese ranch roll ups and conquer all of the parties. From holiday parties to barbecues to movie nights with your best friends, I can promise that you’ll be the most popular person there for bringing these along.

Cream cheese roll ups arranged on a white platter, set on a marble countertop.
Cream cheese ranch roll ups arranged on a white platter, garnished with green onions.

Cream Cheese Ranch Roll-ups

Cream Cheese Ranch Rollups are the easiest and most popular appetizer you could ever make. Rich cream cheese, ranch dressing mix and veggies all rolled into tortillas – these will disappear in a flash at any party!
4.44 from 179 votes
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes


  • 2 8-ounce packages cream cheese softened
  • 1 package ranch dressing mix
  • generous 1/2 cup finely chopped red peppers
  • scant 1/2 cup finely chopped green onions
  • 1 2.25-ounce can chopped black olives
  • 4 12-inch flour tortillas or 5 (10-inch)


  • In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
  • Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into 1/4-inch slices before serving.



Calories: 152kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 549mg | Potassium: 87mg | Fiber: 2g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg
Tried this recipe?Let us know how it was!


      1. Hi Rachel – I have never tried freezing these, so I’m not sure of the exact result. If you give it a try, I’d love to hear how they turned out!

    1. I had a small can of green chilies just make sure you mop the moisture up with a paper towel before you dump them in the mixture. I probably wouldn’t add the peppers may add pimentios for the color.

    1. People will ask you, “How are you so awesome?” and you can smile smugly in your knowledge that being awesome came so easily.

  1. I’ve got a serious weakness for Ranch. I think it’s part of being from Texas. It tastes good in anything! I would probably eat the whole tray of these.

    Wow, you have some nice things to say about couples who are getting married soon. I, however, do not, haha. After the most disastrous wedding in history 3 weekends ago, I’ve decided to start therapy. I need to convince myself that my wedding will not be like that. It will not be a disaster. It just won’t! haha

    1. Oh no! I’m sure your wedding will NOT be like that! Look at it this way, you’ve already learned what NOT to do, so you’re on the right track! 😉

  2. I love these! I will definitely be making them with Will in the near future. You are so talented, and I absolutely cannot wait to cook some original Swope recipes as I start this new chapter of my life. 🙂 Love you!!

    1. Aw, thank you darling! I love you, too. I so enjoyed putting together your cookbook and trying to put together a nice variety of recipes that you might like. I definitely want some pictures of any of your creations! =)

  3. I make these & use cream cheese & ranch seasoning, but lay thin slices of good ham on top…..roll up & chill before slicing…..rather tasty …..Always a big hit….

  4. I love these too and make variations … always using cream cheese as the base … I put roasted red peepers cut up from a jar , bean sprouts , spring onions , and ham .

  5. I love these! I have a recipe that is very similar, but instead of 2 packages of cream cheese, I use one and 1/2 cup of mayo. I also add 4 oz of cheddar cheese and mozzarella cheese. They are yummy and my younger boys love them too! 🙂

  6. These will definitely be on the menu for my husband’s birthday party. How do you think these would freeze if I end up with leftovers?

    1. I promise – you won’t end up with leftovers. 🙂 (Which is my way of saying that I have never, ever, not once made these and had any left over. In fact, I’ve never had them last longer than about an hour.)

  7. Making these for a football tailgate this weekend!! So many variations to choose from, I may make several different kinds…great recipe!

    1. You certainly could. You’d need to let it come to room temp a bit before spreading on the tortillas (just to make it more spreadable), but it should be fine. You could also make the whole rolls up to a couple of days ahead and wait to cut them until just before serving.

  8. My mother in law makes these and adds canned green chiles. It is delicious. They always run out of these especially when she makes a double batch.

  9. These are really great! We have made something with the basically the same recipe but substitute a small can of diced green chilies for the onions and add 2 cups of chopped chicken (I like to use the rotisserie chickens from the deli). Like your recipe, you will want to double it if you want any leftovers. Great recipe. Easy and no heating the house up cooking on those hot summer days.

    1. Yep sounds good. When my mother-in-law bought stuff for me to make her some she only bought 1 cream cheese brick, so i added 3/4 c shredded cheddar to the mix. It worked fine.

  10. What type of red pepper, is it like a red bell pepper? I bought everything but that because I wasn’t sure. But I’m very excited to make them!

    1. Yes and you can add green bell and/or cilantro. My favorite is to use the “fiesta” hidden valley ranch packet, it has more flavor than “original” and not as much heat as “spicy”.

  11. I use cream cheese green Chilis chopped black olives and pimentos with the ranch pack just make sure you drain everything really good

  12. I made these for a party last weekend and nobody could stop eating them!! I added some chopped bacon for flavor and they turned out wonderfully. Plus, they were super easy. Thanks!

  13. Made these and instead of red and green peppers and olives, I used grape tomatoes and spinach. Will see how they turn out tomorrow when we cut them up!

  14. These are delicious! ! Quick idea for a last minute party. Everyone raved and asked for the recipe. I used the smaller tortillas, so the rounds were a bit dainty. Only sat in frig for about 4 hours. Very pretty addition to the table.My platter was cleaned, no leftovers.

  15. I would guess crab meat would be good with theses, too. Will definitely not use olives. Hope that won’t matter.

  16. If you fry both sides of each sliced roll up in a little bit of butter, they become even better! Crispy cheese on the outside with warm, gooey insides!! I also serve with salsa

    1. It’ll depend on how thick you cut them. You can easily get at least probably 50 slices – although I usually eat them as I slice them, so I’ve never gotten a solid count!

  17. Sounds very good! I’m about to make but wonder if the red pepper is a red bell pepper or jarred red peppers? Making these for college game tomorrow, Gig ‘em Aggies!

  18. No one did the math?
    The recipe calls for 4 tortillas of 12″ cut quarter inches gives 192 slices! Right?

    1. No. To get 192 slices, you would have to get 49 slices per tortilla. Lol 4 tortillas cut with 12 slices per tortilla will give you 48

      1. In all fairness, and in this lady’s defense… You did say to cut in 1/4 inch slices… If the tortilla is 12 inches, you would get 4 pieces out of each inch of the tortilla. That would be 4×12=48. So… That would be 48 pieces per tortilla. If you’re making this appetizer according to the directions, using 4 tortillas, that would be 4×48=192 pieces. Did you mean 1 inch slices per tortilla? That would give 48 pieces total.

    2. I have made these before. I’m not sure you could even cut these into 1/4″ slices and be able to pick them up. I usually cut them approx 3/4″ – 1″ depending on what is inside them.

      1. I always cut mine pretty thin – usually 1/4 to 1/3 inch and believe me, no one has issues picking them up based on how quickly they disappear! 😉

  19. Yummy! I made these yesterday and today realized that I forgot the ranch. Duh! They were still delicious! I have a request to make these again for Christmas. I’ll remember the ranch that time!

  20. Someone in our Bible Study brought these for brunch! OMG! I had to make them. I found your recipe and added jalapeños because I love a little bite. For my first try, I only added 1/2 jalapeño to a 1/2 batch because there’s only the two of us, my husband and myself! I also used Mexican cheese because that’s what I had in the house. I’ll post later to let you know how they turned out! I can’t wait to try them! Thank you for the recipe!

  21. 5 stars
    I’ve made many variations of rollups for years. I always use ranch dressing mix for the “seasoning”. Also, I saw comments regarding freezing the rollups. I always freeze them. I make a big batch and wrap each rollup (before slicing) in plastic wrap. I put the wrapped rollups in a freezer bag. They freeze great! When people are coming over, I set them out to thaw. Slice and they are ready to serve!!

    1. That should be fine! Just make sure to drain them really well. They probably won’t add a lot of flavor (I personally find water chestnuts to be quite bland), but they’d add a lot of crunch.

  22. I’m so glad you shared this recipe! I’m on the hunt for some fun appetizers to make for the Super Bowl, and these look perfect to add to the lineup. They’ll be a refreshing alternative to dips and wings!

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