Artichoke Dip Pinwheels
Creamy artichoke spinach dip rolled in tortillas, chilled, sliced into bite size pinwheels, and optionally baked until warm
PRINT PINServings 8
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.
Notes
1. If tortillas crack warm briefly in the microwave before spreading filling 2. swap Greek yogurt for sour cream for a lighter version 3. add cooked crumbled bacon or diced roasted red peppers for extra flavor 4. use gluten free tortillas if needed 5. keep chilled until serving for best shape
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g