Artichoke Dip Pinwheels are basically spinach artichoke dip in a tidy little tortilla roll-up, sliced into snacky bites. They’re creamy, a little tangy, and cheesy in that familiar dip way, but way easier to put on a platter.
What I like about this version is the filling: it’s thick enough to hold its shape once chilled, but still tastes like a real dip. You get the mild briny artichokes, the spinach, and a nice hit of garlic and lemon so it doesn’t feel heavy.
These are one of my go-tos for holiday trays, potlucks, and game day snacks because you can serve them cold or warm. I’ll often do half chilled and bake the other half for people who want that warm dip feel.
Why You’ll Love This Recipe
Make-ahead friendly: These slice cleanly once they’re chilled, so you can get them ready early and just plate them when you need them.
Dip flavor, no dipping: You still get that spinach-artichoke dip taste, but in a grab-and-go bite that’s less messy.
Works chilled or warm: I like them straight from the fridge, but baking them is great when you want something a little more comforting.
Easy to customize: Add bacon, roasted red peppers, or extra red pepper flakes depending on who you’re feeding.
Reliable party tray option: They hold up well on a platter and look nice without any fancy shaping or decorating.
Ingredients You’ll Need
Filling
- Cream cheese: This is the base, so make sure it’s softened. If it’s cold, you’ll fight lumps the whole time.
- Sour cream: I like the tang it adds, and it keeps the filling tasting like a real dip instead of straight cream cheese.
- Mozzarella: Use shredded mozzarella (pre-shredded is totally fine). It gives you that familiar stretchy dip vibe if you bake them.
- Parmesan: Freshly grated is great, but the tub kind works too. It adds a salty, sharper cheesy note.
- Artichoke hearts: Canned works well here. Chop them pretty small so the pinwheels roll and slice without tearing.
- Spinach: Frozen chopped spinach is easiest. The big thing is squeezing it really dry so the filling doesn’t get watery.
- Mayonnaise: Just a little makes the filling smoother and more “dip-like.”
- Garlic powder: I prefer garlic powder here because it blends in evenly and doesn’t get harsh.
- Onion powder: Small amount, but it rounds things out. If you skip it, you’ll notice the filling tastes a little flatter.
- Lemon juice: Brightens everything up and keeps the dip from tasting too heavy.
- Salt: Go easy at first since the cheeses already bring salt, then adjust after everything is mixed.
- Black pepper: Fresh ground is best, but whatever you have is fine.
- Red pepper flakes: Optional, but I usually add a pinch. It’s not meant to be spicy, just a little warm in the background.
- Green onions: These add a little crunch and a fresh bite that’s nice with all the creamy ingredients.
Wraps
- Flour tortillas: Large burrito-size tortillas roll the easiest. If your tortillas feel stiff, warming them briefly helps a lot.
Optional garnish
- Parsley: Not required, but a little chopped parsley makes the platter look fresher, especially if you’re serving them chilled.
Recipe Instructions
- Beat the cream cheese: In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream: Mix in the sour cream and mayonnaise until evenly combined and no lumps remain.
- Stir in the cheeses: Fold in the mozzarella and Parmesan so the mixture stays thick and evenly mixed.
- Add the vegetables: Stir in the chopped artichoke hearts and the thawed spinach (make sure it’s well squeezed dry).
- Season the filling: Add garlic powder, onion powder, lemon juice, salt, black pepper, red pepper flakes (to taste), and green onions. Stir until everything is evenly combined.
- Spread the filling: Lay out the tortillas and spread the filling over each one in an even layer, leaving a small border at the edge.
- Roll the tortillas: Roll each tortilla up tightly into a log, keeping the seam side down as you finish.
- Chill the logs: Wrap the tortilla logs and refrigerate until firm, at least 1 hour. If you’re in a hurry, freeze them for about 15 minutes for cleaner slicing.
- Slice the pinwheels: Use a sharp knife to slice each log into 1-inch pinwheels, trimming off and discarding the uneven ends.
- Bake (optional): For warm pinwheels, place slices on a lined baking sheet and bake at 375°F for about 10 to 12 minutes, just until warmed through.
- Serve: Serve chilled or warm, and garnish with chopped parsley if you like.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Squeeze the spinach really dry. This matters more than anything else. If there’s extra water in the spinach, the filling gets loose and the tortillas can turn soggy.
Warm the tortillas if they crack. A quick 10 to 15 seconds in the microwave makes them more flexible and helps you get a tighter roll.
Don’t spread the filling to the edge. Leaving a little border keeps the filling from squeezing out as you roll and keeps the seam cleaner.
Use a sharp knife and wipe it if needed. A clean, sharp knife gives you neater pinwheels. If the filling sticks, wiping the blade between a few cuts helps.
Keep the pieces small. Chop the artichokes pretty fine and make sure the green onions are thinly sliced. Big chunks make the roll lumpy and harder to slice.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Veggie tray: I like these next to a simple veggie tray with carrots, cucumbers, and bell peppers. It keeps the spread feeling balanced.
- Soup night: Serve a few pinwheels with tomato soup or a simple chicken noodle soup. They eat like a little side sandwich.
- Party extras: Add olives, pickles, and a few crackers on the same platter. That salty snacky stuff goes well with the creamy filling.
- Dips and sauces: They don’t need a dip, but marinara is good if you’re serving them warm. A little ranch is also fine if that’s your crowd.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I keep them in a single layer if I can, or with a piece of parchment between layers so they don’t stick together.
You can make this recipe ahead by rolling the tortilla logs and chilling them until you’re ready to slice. I usually slice close to serving time because they look the neatest that way.
If you want to bake them later, you can bake straight from the fridge. You may just need a couple extra minutes in the oven if they’re very cold.
For longer storage, you can freeze the wrapped logs before slicing. Thaw in the fridge overnight, then slice and serve, or bake until warmed through.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make these with Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works well and keeps the filling a little lighter. I’d use full-fat if you can, since nonfat can taste a bit sharp and less creamy.
Why are my pinwheels soggy?
The usual issue is spinach that wasn’t squeezed dry enough, or artichokes that still had a lot of liquid. Next time, press the spinach firmly and let the artichokes drain well, then chop and blot them if they seem wet.
Can I bake all of them instead of serving them cold?
Definitely. Bake them on a lined sheet at 375°F until warmed through, about 10 to 12 minutes. I like to keep an eye on them near the end so the tortillas don’t get too crisp.
What add-ins work well in the filling?
Cooked crumbled bacon is great if you want something smoky and salty. Diced roasted red peppers are also really good, especially if you’re serving these cold.
Can I use gluten-free tortillas?
Yes, just pick a flexible brand. Some gluten-free tortillas crack more easily, so warming them briefly before spreading the filling helps a lot.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Artichoke Dip Pinwheels
INGREDIENTS
Filling
- 8 ounce cream cheese softened
- 1 third cup sour cream
- 1 cup shredded mozzarella cheese
- 1 half cup grated Parmesan cheese
- 1 cup canned artichoke hearts drained and finely chopped
- 1 cup frozen chopped spinach thawed and squeezed dry
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 half teaspoon onion powder
- 1 tablespoon lemon juice
- 1 fourth teaspoon salt
- 1 fourth teaspoon black pepper
- red pepper flakes to taste
- 2 tablespoons sliced green onions.
Wraps
- 4 large flour tortillas about 10 inch.
Optional garnish
- chopped parsley.
INSTRUCTIONS
Mix filling
- beat cream cheese until smooth
- mix in sour cream and mayonnaise
- fold in mozzarella and Parmesan then add artichokes
- spinach
- seasonings
- lemon juice
- and green onions and stir until evenly combined.
Assemble and chill
- spread filling evenly over tortillas leaving a small border at the edge
- roll tortillas up tightly into logs
- wrap and refrigerate until firm at least 1 hour or freeze 15 minutes for cleaner slicing.
Slice and serve
- slice each log into 1 inch pinwheels and discard uneven ends
- serve chilled or bake on a lined sheet at 375 F until warmed through 10 to 12 minutes
- garnish as desired.
