Imagine biting into a crispy, cheesy pinwheel that instantly transports your taste buds to flavor paradise! These Spinach Artichoke Dip Pinwheels are not just another appetizer – they're a culinary masterpiece that combines the creamy, tangy goodness of everyone's favorite dip with the convenient, crowd-pleasing format of a perfectly rolled tortilla. Whether you're hosting a game day party, a family gathering, or just craving a delicious snack, these pinwheels are guaranteed to be the star of the show and disappear faster than you can say "seconds, please!"
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 pinwheels
Ingredients
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 large flour tortillas
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the pinwheels.
- In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, and black pepper. Use a spatula or wooden spoon to mix everything together until well combined and creamy.
- Take one flour tortilla and lay it flat on a clean surface or cutting board. Using a spatula, spread a generous layer of the spinach and artichoke mixture evenly over the entire surface of the tortilla, leaving about a half-inch border around the edges.
- Starting from one edge, carefully roll the tortilla tightly into a log shape. Make sure to keep the filling inside as you roll. Once rolled, place the seam side down to help keep it closed.
- Repeat the spreading and rolling process with the remaining tortillas and filling mixture until all are used. You should have four rolled tortillas.
- Using a sharp knife, slice each rolled tortilla into 1-inch thick pinwheels. You should get about 12 pinwheels from each tortilla.
- Place the pinwheels on a baking sheet lined with parchment paper, arranging them in a single layer. If desired, you can sprinkle a little extra mozzarella or Parmesan cheese on top of the pinwheels for added flavor and presentation.
- Bake in the preheated oven for about 15 minutes, or until the pinwheels are golden brown and the cheese is melted. Keep an eye on them to prevent burning.
- Once baked, remove the pinwheels from the oven and let them cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
- Serve the Spinach Artichoke Dip Pinwheels with your favorite dipping sauce, such as marinara or a creamy ranch dressing, if desired. Enjoy!
Tips
- Make sure your cream cheese is truly softened to room temperature for the smoothest, most spreadable filling.
- Don't overfill your tortillas – leave a small border to prevent filling from oozing out during rolling.
- For extra crispiness, you can lightly brush the pinwheels with olive oil before baking.
- Use a sharp, serrated knife to slice the rolls for clean, even cuts that hold their shape.
- If preparing ahead of time, you can refrigerate the rolled (uncut) tortillas for up to 24 hours before slicing and baking.
- For a golden-brown finish, consider broiling the pinwheels for the last 1-2 minutes of cooking, watching carefully to prevent burning.
- These pinwheels are best served warm, but they're also delicious at room temperature, making them perfect for buffet-style serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 5g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
