Try our spinach artichoke pinwheel recipe next time you’re looking for a tasty appetizer that’s packed with flavor and texture.
Since spinach artichoke dip is a favorite at our house, I thought it would make a delicious pinwheel–and I was right!
This recipe for spinach artichoke pinwheels is another of our easy pinwheel appetizers.
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This recipe makes approximately 24 spinach cream cheese pinwheels, depending on the size of your tortillas and how you slice them. Prepping for a party? This recipe is simple to double so you can whip up as many pinwheels as you need.
This particular pinwheel recipe can get much soggier than others, because of the artichoke hearts and spinach. It’s best to make these, roll and refrigerate, and serve on the same day.
Simple recipes are a favorite here at MoneywiseMoms, and this recipe for salmon pinwheels is just that! You only need:
- spinach herb wraps
- cream cheese
- sour cream
- grated Parmesan cheese
- red pepper flakes
- garlic powder
- frozen chopped spinach, thawed and drained
- artichoke hearts
Can I use prepared spinach artichoke dip instead?
For making all pinwheel appetizers
Since we make pinwheels so often, I like to keep a silicone spreader on hand. It’s also useful for frosting cakes.
A serrated knife is the best way to cleanly cut through the rolled tortillas when it’s time to serve these spinach cream cheese pinwheels.
Making spinach cream cheese pinwheels
Start by draining and dicing the artichoke hearts. Drain the thawed spinach as well. Too much moisture will make the pinwheels soggy, so I often pat both ingredients dry with a paper towel.
In a mixing bowl, add softened cream cheese, sour cream, Parmesan cheese, red pepper flakes, and garlic powder. Stir well to combine.
Stir in the spinach and chopped artichoke hearts. Mix well.
Divide mixture between the spinach and herb wraps, and spread across the entire surface.
Start at one end, and roll tightly until you meet the other end.
Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
Using a serrated knife, discard the ends (or eat them!), and cut into one-inch sections.
Arrange on a platter to serve.
More recipes for easy appetizers
If you enjoy our spinach artichoke pinwheel recipe, take a look at our many easy appetizer recipes. Here are just a few:
- Ham and Pickle Dip
- Easy Deviled Eggs
- Cucumber Shrimp Appetizer
- 3-Ingredient Appetizer Recipes
- Healthy Summer Appetizers
Printable recipe for spinach artichoke pinwheels
- 4 spinach herb wraps
- 8 ounces cream cheese, softened
- 3 Tablespoons sour cream
- 2 Tablespoons grated Parmesan cheese
- 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 3/4 cup frozen chopped spinach, thawed and drained
- 1/2 cup artichoke hearts, finely diced
- Drain and dice the artichoke hearts. Drain and pat dry the thawed spinach.
- Add the cream cheese, sour cream, Parmesan cheese, red pepper flakes, and garlic powder to a medium bowl and stir well to combine.
- Stir in the spinach and chopped artichoke.
- Divide mixture between the spinach and herb wraps, and spread across the entire surface.
- Start at one end, and roll tightly until you meet the other end.
- Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
- Using a serrated knife, discard the ends (or eat them!), and cut into one inch sections.
- Arrange on a platter to serve.
Don’t make these too far in advance as they will get soggy. I suggest a few hours before serving.
Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 80mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 2g