Creamy Spinach Dip Pinwheels
If you are looking for a crowd-pleasing appetizer that’s as fun to eat as it is to make, then these spinach dip pinwheels are your answer! In-fact, they are one of my favorite go-to party appetizers. They are a delightful fusion of creamy goodness and irresistible crunch, all wrapped up in soft spinach tortillas.
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These rich bite sized rolls are anything but bland. They bring bold flavors to the table, filled with creamy dip, crispy bacon and crunchy water chestnuts.
Whether you’re hosting a party, bringing a dish to a potluck, or just craving a tasty snack, these creamy, crunchy pinwheels are a hit every time. With a quick prep and simple ingredients, they’re as fun to make as they are to eat!
How to Make Spinach Dip Pinwheels
Here are the ingredients you will need to make these spinach dip roll ups, plus step by step instructions for how to make them.
Ingredients
- 4 oz cream cheese which is soft
- Half a cup of mayonnaise
- Half a cup of sour cream
- Vegetable dry soup mix of quarter cup such as Knorr
- Half a cup of crispy bacon crumbs or pieces
- 4 oz diced water chestnuts
- Four large spinach tortillas
Step by Step Instructions
1. Finely chop the water chestnuts. Their crunch will add a delightful texture to the creamy filling. Ensure the spinach is fully thawed and well-drained. Press it with paper towels or a clean kitchen towel to remove as much moisture as possible.
2. In a large mixing bowl, combine the spinach, softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix. Stir until the mixture is well combined.
3. Add in the chopped water chestnuts, and bacon pieces. Mix gently but thoroughly to distribute all ingredients evenly.
4. Lay one tortilla flat on a clean surface. Spread one-fourth of the spinach mixture evenly over the tortilla, leaving about a ½-inch border around the edges. Repeat with the remaining tortillas and filling.
5. Starting from one end, roll each tortilla tightly into a log, ensuring the filling stays evenly distributed. Wrap each roll in plastic wrap to hold its shape.
6. Place the wrapped rolls in the refrigerator and chill for at least 1 hour. This step is essential for firming up the rolls, making them easier to slice.
7. When ready to serve, remove the plastic wrap from each roll. Using a sharp knife, trim 2–3 inches off the ends (these can be a chef’s treat or you can discard!). Slice each roll into 1-inch pieces, yielding 6 pinwheels per roll.
8. Serve on a platter and enjoy.
Tips
- Properly draining the spinach ensures a creamy filling without excess moisture.
- Don’t rush the chilling step; it makes slicing cleaner and prevents the pinwheels from unraveling.
- These can be made up to 24 hours in advance. Store in plastic wrap until ready to slice and serve.
These spinach dip pinwheels prove that big flavors can come in small packages. They’re creamy, savory, and packed with a satisfying crunch from the water chestnuts and bacon. Plus, their no-fuss prep makes them a go-to appetizer for any occasion. Try them out, and watch them disappear from the platter—guaranteed!
Spinach Dip Pinwheels
Ingredients
- 4 oz cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup vegetable dry soup mix such as Knorr
- 1/2 cup crispy bacon crumbs or pieces
- 4 oz diced water chestnuts
- 4 large spinach tortillas
Instructions
- Finely chop the water chestnuts. Their crunch will add a delightful texture to the creamy filling. Ensure the spinach is fully thawed and well-drained. Press it with paper towels or a clean kitchen towel to remove as much moisture as possible.
- In a large mixing bowl, combine the spinach, softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix. Stir until the mixture is well combined.
- Add in the chopped water chestnuts, and bacon pieces. Mix gently but thoroughly to distribute all ingredients evenly.
- Lay one tortilla flat on a clean surface. Spread one-fourth of the spinach mixture evenly over the tortilla, leaving about a ½-inch border around the edges. Repeat with the remaining tortillas and filling.
- Starting from one end, roll each tortilla tightly into a log, ensuring the filling stays evenly distributed. Wrap each roll in plastic wrap to hold its shape.
- Place the wrapped rolls in the refrigerator and chill for at least 1 hour. This step is essential for firming up the rolls, making them easier to slice.
- When ready to serve, remove the plastic wrap from each roll. Using a sharp knife, trim 2–3 inches off the ends (these can be a chef’s treat or you can discard!). Slice each roll into 1-inch pieces, yielding 6 pinwheels per roll.
- Serve on a platter and enjoy.
