You are going to fall in love with this delicious pinwheels appetizer. Loaded with spinach, artichoke hearts, and parmesan cheese, this pinwheels appetizer is a favorite! Make these easy tortilla roll-ups for your next gathering.
Spinach and Artichoke Tortilla Rollups
A tasty spin on spinach and artichoke dip, these Spinach and Artichoke Pinwheels are a simple-to-make party-pleasing appetizer!
Don’t miss these other great Pinwheel Recipes:
- Smoked Salmon Pinwheels: Delicious smoked salmon, cream cheese, and some other simple ingredients rolled into a spiral shape and sliced into bite-sized pieces.
- Salami and Cream Cheese Pinwheels: Put a tasty spin on popular pinwheel appetizers. These bite-sized snacks start with an Italian seasoning cream cheese spread, then topped with chopped pickles and hard salami, rolled into a flour tortilla.
- Bacon, Lettuce, and Tomato Pinwheels: A play on the classic BLT sandwich, you can enjoy the traditional ingredients wrapped up into pinwheels to create something that looks enticing but tastes delicious.
I know you and your family are going to love this simple recipe. Perfect for an afternoon snack, party appetizer, or to pack for lunch too! Let me show you how easy these are to make.
Why You’ll Love This Recipe
- A lot more fun than an average sandwich.
- Easy afternoon snack, tasty lunch, or appetizer recipe.
- You can put them together in minutes with just a few ingredients.
Recommended Tools
- Sharp knife
- Cutting board
- Medium bowl
- Spoon
- Butter knife
- Serrated knife
- Plastic wrap
Ingredients
- Spinach herb wraps
- Cream cheese
- Sour cream
- Parmesan cheese
- Red pepper flakes
- Garlic powder
- Frozen chopped spinach
- Artichoke hearts
How to make Spinach artichoke Pinwheels
1. Dice the artichoke hearts.
2. Add the cream cheese, sour cream, parmesan cheese, red pepper flakes, and garlic powder to a medium bowl and stir well to combine.
3. Stir in the spinach and chopped artichoke.
4. Divide mixture between the spinach and herb wraps and spread across the entire surface.
5. Start at one end, and roll tightly until you meet the other end.
6. Wrap in plastic wrap, and refrigerate for 1 hour or until ready to serve.
7. Once ready to serve, remove from the refrigerator, and unwrap, then slice into one-inch pieces, discarding (or eating) the ends.
8. Arrange pinwheels on a platter to serve.
Tips & Tricks
- The end pieces aren’t full, so I usually don’t serve those. You can snack on those while making these pinwheels! Or, you can toss them.
- Pinwheels are easiest to cut with a serrated knife. My bread knife is my favorite to use.
- Don’t make these too far in advance, as they will get soggy. I suggest a few hours before serving.
I hope you enjoy these artichoke and spinach pinwheels. If so, please leave a star ★★★★★ rating and a comment below! Follow along on Pinterest, Facebook, or Twitter for more delicious recipes!
Spinach and Artichoke Pinwheels
Ingredients
- 4 spinach herb wraps
- 8 ounces cream cheese softened
- 3 tbsp sour cream
- 2 tbsp grated Parmesan cheese
- 1 tsp red pepper flakes
- 1/2 tsp garlic powder
- 3/4 cup frozen chopped spinach thawed and drained
- 1/2 cup artichoke hearts finely diced
Equipment
- Sharp knife
- Medium bowl
- Spoon
- Butter knife
- Serrated knife
- Plastic wrap
Instructions
- Dice the artichoke hearts.
- 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 the 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 them into one-inch sections.
- Arrange on a platter to serve.
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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