• Step 1

  Place 12 inch x 12 inch square plastic wrap on work surface. Shingle 4-5 salmon slices from top to bottom on wrap (overlapping 1/2 inch).

• Step 2

  Spread thin layer of cream cheese dip over salmon slices edge to edge.

• Step 3

  Roll from longest side; pick up wrap and roll log towards you to tighten it up. Wrap again tightly in fresh sheet of plastic. Twist ends together to form a tight, sealed package; freeze at least 2 hours.

• Step 4

  Remove from freezer; slice right through plastic, making 12 pieces about 1/3-1/2 inch each. Remove plastic from pinwheel. Thaw 30 min; serve on mini toasts. Garnish with fresh chives.

Note: When servings & ingredients are modified, nutrition & directions may vary.