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Classic Spinach Dip Pinwheels
Who knew that spinach could go from salad star to party hero in just a few swirls of a tortilla?
Ingredients
- 1 cup cooked spinach, squeezed dry and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
In a bowl, mix together the chopped spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
Spread an even layer of the spinach mixture onto each tortilla, then roll tightly.
Wrap the rolled tortillas in plastic wrap and refrigerate for at least 30 minutes.
After chilling, slice the rolls into 1-inch pinwheels and arrange on a serving platter.
Garnish with fresh parsley before serving.
Kitchen Tools
- Mixing bowl
- Plastic wrap
Chef's Tips
Troubleshooting
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Healthy Alternatives
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Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just remember to thaw and squeeze out excess moisture.
They can be stored in the refrigerator for up to 3 days.
Absolutely! They're a crowd favorite and perfect for gatherings.
Yes, you can prepare them a day in advance and slice them just before serving.
You can use ricotta cheese or even a dairy-free cream cheese alternative.
Certainly! Chopped bacon or shredded chicken would work well.
Use a serrated knife for clean cuts, and slice gently to avoid squishing the filling.