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Classic Spinach Dip Pinwheels
Who knew that spinach could roll into such a deliciously classy pinwheel?
Ingredients
- 4 large flour tortillas
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup fresh spinach, chopped
- 1/4 cup green onions, finely chopped
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
In a mixing bowl, combine cream cheese, sour cream, garlic powder, salt, pepper, and lemon juice until smooth.
Stir in chopped spinach, green onions, and mozzarella cheese.
Spread an even layer of the spinach mixture onto each tortilla.
Roll the tortillas tightly and slice them into pinwheels.
Place the pinwheels on a serving platter and refrigerate for 30 minutes before serving.
Serve with a side of your favorite dipping sauce.
Kitchen Tools
- Mixing bowl
- Knife for slicing
Chef's Tips
Troubleshooting
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Nutrition Facts
Dietary Info
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Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Absolutely! They can be made a day in advance; just store them in the fridge until ready to serve.
You can use Greek yogurt or a dairy-free cream cheese alternative.
Yes, just use gluten-free tortillas to keep them gluten-free.
Leftovers can be stored in the fridge for up to 3 days in an airtight container.
Yes, but it is best to freeze them without the filling to maintain texture. Assemble after thawing.
They pair wonderfully with salsa, ranch dressing, or a creamy dill dip.
Yes, make sure to thaw and drain it well to remove excess moisture.