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Spinach Artichoke Pinwheels: 15 Minute Bliss

Spinach Artichoke Pinwheels
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Spinach Artichoke Pinwheels are savory, cheesy, and utterly delicious appetizers perfect for any gathering. These delightful rolls capture the classic flavors of spinach and artichoke dip in a fun, bite-sized format.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 12 large flour tortillas

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until well combined and smooth.
  3. Stir in the thawed and squeezed dry spinach and the chopped artichoke hearts until evenly distributed throughout the cream cheese mixture.
  4. Lay one tortilla flat. Spread about 1/4 cup of the spinach artichoke mixture evenly over the surface, leaving a small border along one edge.
  5. Tightly roll up the tortilla, starting from the edge opposite the border.
  6. Place the rolled tortilla seam-side down on the prepared baking sheet.
  7. Repeat with the remaining tortillas and spinach artichoke mixture.
  8. Using a sharp knife, cut each rolled tortilla into 1-inch pinwheels.
  9. Bake for 15-20 minutes, or until the pinwheels are lightly golden and heated through.
  10. Let cool slightly before serving.

Notes

  • Ensure spinach is thoroughly squeezed dry to prevent a watery filling.
  • Adjust seasonings to your preference.
  • These can be made ahead and baked just before serving.

Nutrition

Find it online: https://delishdiarist.com/spinach-artichoke-pinwheels-recipe/