Spinach Dip Pinwheels
Creamy spinach dip filling rolled in flour tortillas and sliced into easy party pinwheels
PRINT PINServings 8
INGREDIENTS
Spinach dip filling
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup frozen chopped spinach thawed and well drained
- 2 tbsp sliced green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper.
Wraps
- 4 large flour tortillas.
INSTRUCTIONS
Mix filling
- squeeze thawed spinach very dry using a clean towel or paper towels
- mix cream cheese and sour cream until smooth
- stir in mozzarella
- parmesan
- spinach
- green onions
- garlic powder
- onion powder
- salt
- and pepper until evenly combined.
Roll and chill
- spread filling in an even layer over each tortilla leaving a small border
- roll tortillas up tightly into logs
- wrap and refrigerate at least 1 hour to firm for clean slicing.
Slice and serve
- trim ends if desired
- slice each log into 1 inch pinwheels
- serve chilled and refrigerate leftovers in an airtight container.
Notes
1. Drain spinach extremely well to prevent soggy pinwheels; Swap sour cream for Greek yogurt for a lighter option; Add 1/2 cup chopped artichoke hearts or 1/3 cup diced roasted red peppers for a spinach dip variation; Use spinach herb or sun dried tomato tortillas for extra flavor; Make up to 24 hours ahead and slice just before serving for best texture
Nutrition
Calories: 290kcal | Carbohydrates: 20g | Protein: 10g | Fat: 19g