Spinach Dip Pinwheels are the ultimate party appetizer that combines the creamy, savory goodness of spinach dip with the portability of bite-sized rolls.
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These easy-to-make treats, wrapped in flavorful spinach tortillas, pack a punch with every bite. With a prep time of just 20 minutes and minimal downtime, they’re a stress-free option for entertaining. Whether you’re hosting a holiday gathering, attending a potluck, or simply craving a snack, these pinwheels are sure to impress your crowd and disappear in no time! We also love tuna salad pinwheels and cheesy Mexican pinwheels.
If you are browsing for party apps or fun snacks, be sure to see our 46 Easy Cold Appetizer Recipes and 43 Easy Hot Appetizer Ideas For A Party.
Ingredients Needed:
- Frozen chopped spinach, thawed and very well drained
- Cream cheese, softened
- Mayonnaise
- Sour cream
- Knorr Vegetable Recipe Mix
- Bacon pieces
- Water chestnuts, chopped
- Spinach flour tortillas
How to Make Spinach Dip Pinwheels
Chop the water chestnuts.
In a large bowl, combine the spinach, cream cheese, mayonnaise, sour cream, and vegetable mix. Fold in the water chestnuts and bacon.
Spread one-fourth of the mixture onto each tortilla.
Starting from one end, roll each tortilla into itself, stopping when you get to the other end.
Cover in a sheet of plastic wrap, then refrigerate for 1 hour or until ready to serve. Once ready to serve, remove the plastic wrap, and cut 2-3 inches of the ends (discard or eat), then cut the rest into 6 1-inch pieces.
Tips for Making
- Squeeze out as much moisture as possible from the thawed spinach using a clean kitchen towel or paper towels. Excess water can make the filling soggy and cause the tortillas to break down.
- Roll the tortillas as tightly as possible to keep the filling compact. This helps the pinwheels maintain their shape when sliced.
- Let the cream cheese sit at room temperature for easier mixing and a smoother filling.
- Refrigerate the rolled tortillas for at least one hour before cutting. This firms up the filling, making slicing cleaner and easier.
- A large serrated knife works best for cutting the pinwheels into neat, bite-sized pieces without squishing the filling.
Common FAQs
Yes! These pinwheels are perfect for prepping ahead. Roll them, wrap in plastic, and refrigerate for up to 24 hours before slicing and serving.
Freezing is not recommended as the mayonnaise and sour cream-based filling may separate when thawed, altering the texture.
Absolutely! Greek yogurt is a great substitute for sour cream and adds a slightly tangy flavor.
Substitutions and Variations
- Swap spinach tortillas for plain flour tortillas, whole wheat, or tomato basil for a different flavor or aesthetic.
- If you don’t have Knorr Vegetable Recipe Mix, use a combination of onion powder, garlic powder, dried parsley, and a pinch of salt for a homemade version.
- For a different crunch, try chopped celery, bell peppers, or even finely chopped nuts like pecans or almonds.
- Add a pinch of red pepper flakes, diced jalapeños, or a drizzle of hot sauce to the filling for a spicy variation.
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- 20 Super Bowl Charcuterie Board Ideas
- 26 Christmas Finger Food Ideas (Easy Bite Size Apps)
Spinach Dip Pinwheels
These Spinach Dip Pinwheels combine the creamy goodness of classic spinach dip with the convenience of bite-sized rolls. Wrapped in soft tortillas and bursting with savory flavor, they’re an easy and crowd-pleasing appetizer. Perfect for parties, potlucks, or a quick snack, these pinwheels are a delightful twist on a favorite dip!
Ingredients
- 10 oz frozen chopped spinach, thawed and very well drained
- 4 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup (half packet) Knorr Vegetable Recipe Mix
- ½ cup bacon pieces
- 4 oz water chestnuts, chopped
- 4 spinach flour tortillas
Instructions
- Chop the water chestnuts.
- In a large bowl, combine the spinach, cream cheese, mayonnaise, sour cream, and vegetable mix.
- Fold in the water chestnuts and bacon.
- Spread one fourth of the mixture onto each tortilla.
- Start from one end, and roll each tortilla into itself, stopping when you get to the other end.
- Cover in a sheet of plastic wrap, then refrigerate for 1 hour or until ready to serve.
- Once ready to serve, remove the plastic wrap, and cut 2-3 inches of the ends (discard or eat), then cut the remainder into 6 1 inch pieces.
- Arrange flat on a platter to serve.