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A close-up of freshly cut Spinach Dip Pinwheels piled on a wooden board, showing the creamy spinach filling.

Spinach Dip Pinwheels

These Spinach Dip Pinwheels are a delightful twist on a classic party appetizer. They are easy to make and perfect for any gathering.
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Prep Time 15 minutes
Freezing Time 10 minutes
Total Time 25 minutes
Servings: 24 pinwheels
Course: Appetizer
Cuisine: American
Calories: 63
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 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
For the Pinwheels
  • 2 large flour tortillas

Equipment

  • Small bowl
  • Knife

Method
 

  1. Mix all of the ingredients except the tortillas together in a small bowl.
  2. Spread the mixture evenly over the flour tortillas. You can make the dip layer as thick or thin as you like.
  3. Roll up the tortilla rather tightly.
  4. Place the rolled tortillas in the freezer for approximately 10 minutes. This helps solidify the dip, making them easier to cut.
  5. Cut the tortilla logs into 1/2 inch thick slices.
  6. Serve immediately.

Nutrition

Calories: 63kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 13mgSodium: 128mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 967IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Notes

If you prefer a thinner filling ratio, you will need more tortillas and will get more pieces as well. To make ahead, roll the tortillas up and place the logs in the refrigerator. Move them to the freezer (if the cream cheese mixture is really soft) and proceed from step 4 when ready to serve.

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