Tender flatbread filled with creamy spinach and artichoke dip and rolled into bite sized pinwheels.
This easy appetizer is the perfect addition to your next party, family gathering or luncheon!
I am so excited to have partnered with Flatout Flatbread® to bring you this easy appetizer recipe.
Spinach Artichoke Pinwheels contain the delicious flavors of spinach dip all rolled up in a tidy little bite!
Spinach Artichoke Dip is probably one of my all time favorite appetizers… it can be served as a hot dip, as a cold dip or even as a Spinach and Artichoke Dip baked in a bread bowl.
Regardless of how it’s served, it always seems to be the one appetizer everyone goes for! Combining those same delicious flavors in an easy make ahead pinwheel is the perfect potluck recipe!
The secret to these savory swirls is to prepare them well in advance in order for the creamy layer to become firm enough to slice.
If you happen to be in a rush and need them right away, they’re still delicious but ensure you use a very sharp knife so the spinach mixture doesn’t squish out.
I do use frozen chopped spinach in these pinwheels, if you happen to have fresh on hand, you can substitute it in this recipe using the method below!
How to Substitute Fresh Spinach for Frozen Spinach
Like many dips, this recipe starts with a package of frozen chopped spinach, defrosted and squeezed dry. Frozen chopped spinach is both convenient and inexpensive but you can easily substitute fresh spinach for frozen spinach.
You will need, just one ingredient… 1 lb of fresh spinach. This will look like a lot of spinach but don’t worry, it reduces to approximately 1 ¼ cups.
How to prepare fresh spinach for dips
- Remove any long or tough stems.
- Place the fresh spinach in a large non-stick pan for over medium high heat. Cook, stirring occasionally until the spinach is cooked through (3-4 minutes).
- Cool slightly. Place spinach on a cutting board and chop.
- Using your hands, squeeze as much liquid out of the spinach as possible. Separate (or fluff it up) and use as directed in your recipe.
This is a great method to use fresh spinach instead of frozen but it’s also great to use if your spinach is ready to expire. Simply follow the instructions above and then freeze the cooked and cooled spinach in a freezer bag for future use.
Ok, back to these amazing roll ups!!
I really do love pinwheels and there is nothing I love better to wrap up these succulent spiral snacks than Flatout Flatbread!
They are so soft yet hold together perfectly without cracking which makes them the ideal choice to roll up these pinwheels.
Find Flatout near you here!
To wrap these I use either Original Flatout Flatbreads or light however any of the Flatout wraps would work perfectly in this recipe.
While these Spinach Artichoke Pinwheels are perfectly color-coordinated for Christmas parties, they are super any time of the year or any occasion!
From Halloween parties to snacks at Super Bowl to Sunday brunch, these twisted wheels are perfect to nibble on anytime!
Spinach Artichoke Pinwheels
Ingredients
- 1 package Flatout Flatbread regular or light
Spinach Artichoke Filling
- 1 package cream cheese softened (8 oz)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup parmesan cheese shredded
- 1 packet dry vegetable soup mix
- ¼ cup pimentos diced and drained
- 3 green onions chopped
- 1 package frozen chopped spinach thawed drained & squeezed dry (10 ounces)
- 1 can artichoke hearts water packed, 13-14 ounces
Instructions
- With a mixer on medium, combine cream cheese, mayonnaise and sour cream until fluffy.
- Stir in remaining dip ingredients.
- Divide the filling equally over 6 Flatout flatbreads and spread evenly leaving a 1″ border.
- Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate up to 24 hours.
- Once chilled, cut each roll into 6 slices.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I am excited to have partnered with Flatout Flatbread to bring you this delicious recipe. While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!
I think if you used garden veg cream cheese it would cut out a couple of ingredients. I have all the items and going to make them soon. Thank you for the way to do fresh spinach. They good so good.
Hello, could you suggest a substitute for the vegetable soup packet?
You could use a ranch packet or even homemade ranch seasoning mix. If you don’t have buttermilk powder, add in the rest of the ranch seasoning mix ingredients and it should work just fine!
Have you tried freezing these? I’ve got them made but it’s likely more than we will eat right away.
I have not tried freezing these. Please let us know how it goes if you try it!
They were good however, next time I would use a regular tortilla, I don’t like the consistency and they get soggy faster. Like them for many other things just not these. Otherwise flavor was good.
I love this recipe. I made this for a party and it was an empty platter by the end of the night. Big hit! Thank you for sharing. I can’t wait to try some of your other recipes now.
So glad it was a hit at your party!
you left out the parm cheese from recipe…glad i watched video and saw. :-)
Sorry about that Carol! The recipe has been updated.
Spinach-artichoke anything is my jam! Love this!
Thank you Averie!! I agree, such a yummy flavor combination!