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Spinach dip pinwheels served on a platter, perfect for appetizers.

Spinach Dip in Bite-Sized Pinwheels

These spinach dip pinwheels are a quick, crowd-pleasing appetizer that's creamy, cheesy, and ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt for a tangier twist)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 package frozen chopped spinach, thawed and well-drained (10-ounce)
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a tiny kick)
  • 4 large flour tortillas (8-inch) or crescent roll dough sheets
  • 1 tablespoon olive oil or melted butter for brushing
  • 1/2 cup chopped marinated artichoke hearts (optional) for a heartier, artichoke-spinach version

Method
 

Preparation
  1. Squeeze out as much liquid from the thawed spinach as possible using a clean kitchen towel or cheesecloth.
Make the dip filling
  1. In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream (or Greek yogurt) until creamy.
  2. Add the mozzarella, Parmesan, drained spinach, minced garlic, onion powder, salt, pepper, and red pepper flakes if using. Mix until evenly combined.
Assemble
  1. Lay a tortilla (or crescent sheet) flat on a clean surface. Spread roughly 1/4 of the filling in an even layer, leaving a 1/4-inch border around the edge.
  2. Tightly roll the tortilla from one edge to the other, pressing gently to seal. Repeat for the remaining tortillas.
Chill (optional but recommended)
  1. Wrap each roll in plastic wrap and chill for 15–30 minutes. A quick 10-minute chill helps a lot if you are in a hurry.
Slice and bake
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Unwrap rolls and slice each roll into 1-inch pieces. Arrange pinwheels on the baking sheet, cut-side up. Brush the tops lightly with olive oil or melted butter.
  3. Bake for 12–15 minutes, or until the edges are golden and the filling is warmed through.
Serve warm
  1. Let pinwheels cool for a couple minutes before transferring to a serving plate.

Notes

Using tortillas gives softer pinwheels; crescent dough yields a flakier, golden bite. Store leftovers in an airtight container in the fridge for up to 3 days.