Spinach Artichoke Dip Pinwheels Recipe
These Spinach Artichoke Dip Pinwheels are a delicious and easy appetizer perfect for parties or snacking. Made with creamy cream cheese, spinach, artichokes, and flavorful seasonings, then rolled in flour tortillas and chilled for easy slicing, these pinwheels offer bite-sized savory goodness in minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 2 large flour tortillas
- 8 ounces cream cheese (softened)
- 1 cup frozen chopped spinach (thawed and drained)
- 1/2 cup artichoke hearts (diced)
- 1/4 cup sour cream (or plain Greek yogurt)
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Mix Filling: In a small bowl, combine the softened cream cheese, thawed and drained chopped spinach, diced artichoke hearts, sour cream (or Greek yogurt), grated Parmesan cheese, red pepper flakes, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated into a smooth, uniform filling.
- Spread Mixture: Lay the flour tortillas flat on a clean surface. Evenly spread the prepared spinach and artichoke dip mixture over each tortilla. You can make the layer as thick or thin as you prefer; a thicker layer works well for a more substantial bite.
- Roll Up: Carefully roll each tortilla tightly into a log shape, ensuring the filling stays inside evenly. Rolling tightly helps the pinwheels hold together when sliced.
- Chill: Place the rolled tortillas in the freezer for approximately 10 minutes. This chilling step firms up the filling, making the logs easier to slice and helping the slices retain their shape.
- Slice and Serve: Remove the chilled logs from the freezer and cut them into 1/2 inch thick slices using a sharp knife. Arrange the pinwheels on a serving platter and serve immediately as a tasty appetizer or snack.
Notes
- For a healthier twist, substitute plain Greek yogurt for sour cream.
- Make sure to fully drain the spinach and artichokes to avoid soggy pinwheels.
- Can be prepared a few hours in advance and kept refrigerated until ready to slice and serve.
- Use a sharp serrated knife to get clean cuts without squashing the pinwheels.
- Add a sprinkle of fresh herbs like parsley or basil for extra flavor and color.
Find it online: https://bitezly.com/spinach-artichoke-dip-pinwheels-recipe/
