Name: Spinach Artichoke Dip Pinwheels Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 ounces cream cheese (softened); 1 cup frozen chopped spinach (thawed and drained); 1/2 cup artichoke hearts (diced); 1/4 cup sour cream (or plain Greek yogurt); 1/4 cup freshly grated Parmesan cheese; 1/2 teaspoon red pepper flakes; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 2 large flour tortillas

If you’ve ever been a fan of classic spinach artichoke dip but wanted a fun, bite-sized twist, you’re going to adore this Spinach Artichoke Dip Pinwheels Recipe. I absolutely love how these little pinwheels capture all the creamy, cheesy goodness wrapped up in a soft tortilla, making them perfect finger food for any occasion. Whether it’s a casual get-together or a holiday party, these pinwheels disappear fast—trust me, your guests will be asking for the recipe!

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Why You’ll Love This Recipe

Super Simple Ingredients: You’ll find everything you need at the grocery store, and it comes together quickly.
Perfect Party Snack: These pinwheels are bite-sized and easy to eat, making them a crowd-pleaser every time.
Make Ahead Friendly: You can prep these in advance and refrigerate or freeze until ready to serve.
Customizable Flavors: Easily adjust the spice or add your own twist depending on your mood.

This image shows a wooden board placed on a white marbled surface. On the board are green spinach leaf wraps rolled into spirals, each roll featuring two visible layers: a rough-textured green outer layer and a white creamy inner layer with small bits of red and green. The rolls are arranged on fresh dark green spinach leaves scattered across the board. Light beige artichoke hearts sit among the rolls, adding a soft, folded texture. To the side on the marble surface is a clear glass bowl filled with a creamy white spread mixed with small green and light orange bits. The scene looks fresh and cool, with a woman’s hand partly visible at the edge of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Spinach Artichoke Dip Pinwheels Recipe uses classic, crowd-pleasing flavors that come together for an unbeatable creamy filling. I always recommend using fresh or well-drained ingredients because excess moisture can make your pinwheels soggy or tricky to slice cleanly.

Flour tortillas: Look for large ones that are pliable and fresh—they roll easier and slice better.
Cream cheese: Make sure it’s softened to room temperature to get a smooth, spreadable texture.
Frozen chopped spinach: Thaw and squeeze out as much moisture as possible; this is my secret for keeping the filling from getting watery.
Artichoke hearts: Dice finely so they distribute evenly throughout each bite.
Sour cream or plain Greek yogurt: Greek yogurt adds a nice tang and a little protein boost, but sour cream works just as well.
Parmesan cheese: Freshly grated Parmesan gives that perfect salty, nutty punch.
Red pepper flakes: Adds just a touch of heat—you can omit if you prefer mild or adjust to your taste.
Garlic powder: Helps boost that savory flavor without overpowering the dip.
Salt: Balances all the flavors perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the fun things about this Spinach Artichoke Dip Pinwheels Recipe is how flexible it is. Over the years, I’ve played around with it and found a few tweaks that make it your own—don’t be afraid to experiment!

Go spicy: I sometimes add a pinch of smoked paprika or cayenne for a smoky kick that my family loves.
Cheese swaps: Try swapping Parmesan with mozzarella or a bit of feta for a different flavor profile.
Make it vegan: Use vegan cream cheese, dairy-free sour cream, and skip the Parmesan or use a plant-based alternative.
Fresh spinach version: If fresh spinach is your thing, just sauté and squeeze it dry—it’s my favorite fresher option.

How to Make Spinach Artichoke Dip Pinwheels Recipe

Step 1: Prep the Creamy Spinach Artichoke Filling

Start by mixing all your filling ingredients—cream cheese, spinach, artichokes, sour cream, Parmesan, red pepper flakes, garlic powder, and salt—in a bowl. I like to use a rubber spatula to fold everything gently but evenly. Make sure the cream cheese is nice and soft so the mixture blends smoothly without lumps. If your spinach is still releasing water, give it a good squeeze again—this is key for keeping the filling thick and scoopable.

Step 2: Spread and Roll

Lay your flour tortillas flat on a clean surface and spread the filling evenly over each one. I like a thick layer because it means each bite is packed with flavor, but you can go thinner if you’re watching calories or prefer a subtler taste. Roll the tortilla up fairly tightly—this helps the pinwheels hold together when you cut them.

Step 3: Chill for Clean Slices

This is a little trick I discovered after a few messy attempts: pop your rolled tortillas in the freezer for about 10 minutes. This firms up the filling, making it way easier to cut into neat pinwheels without squeezing all the dip out the sides. When ready, just slice into ½-inch thick rounds and you’re good to go!

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Pro Tips for Making Spinach Artichoke Dip Pinwheels Recipe

Drain, Drain, Drain: I can’t stress enough how important it is to squeeze out all excess water from the spinach and artichokes—this keeps the pinwheels from being soggy.
Room Temperature Cream Cheese: Softening your cream cheese before mixing makes spreading easier and ensures a smooth dip texture.
Freezing Before Slicing: A quick chill firms everything up and helps you slice clean, perfect-looking pinwheels every time.
Use Sharp Knife or Dental Floss: A sharp serrated knife or unflavored dental floss works wonders for slicing without squishing your pinwheels.

How to Serve Spinach Artichoke Dip Pinwheels Recipe

The image shows a close-up of a woman's hand holding a green spinach wrap roll slice filled with three layers of white creamy cheese mixed with chopped spinach and small red chili flakes, forming a spiral pattern. Behind this slice, there is a row of similar spinach wrap roll slices neatly arranged on large green spinach leaves, placed on a white marbled surface. In the lower left corner of the image, there is a white bowl filled with the same creamy spinach cheese mixture, and pieces of a beige cheese block are scattered nearby. The textures of the wrap look soft and slightly moist, while the cheese mixture appears smooth with bits of leafy spinach and specks of red pepper. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra Parmesan or a pinch of red pepper flakes right on top before serving for a pop of color and flavor. Fresh chopped parsley or chives also add a nice bright note and make the pinwheels look as good as they taste.

Side Dishes

These pinwheels pair perfectly with a fresh salad or crunchy raw veggies for dipping, and they also work great alongside a light soup or a charcuterie board. At parties, I like to serve them with a mix of sliced bell peppers, cucumber sticks, and cherry tomatoes—it adds variety and freshness.

Creative Ways to Present

For special occasions, I sometimes arrange these pinwheels on a platter in a circular pattern around a bowl of marinara or ranch dip. Another fun idea? Spear each pinwheel with a colorful toothpick for easy grabbing and a festive look. It’s a simple way to elevate the presentation without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover pinwheels store wonderfully in an airtight container in the refrigerator for up to 3 days. I find that keeping a layer of parchment paper between them prevents sticking and helps maintain their shape and freshness.

Freezing

I’ve had good luck freezing the rolled-up pinwheel logs before slicing. Wrap them tightly in plastic wrap and place them in a freezer bag for up to 1 month. When you’re ready, thaw in the fridge overnight and slice fresh for serving.

Reheating

If you want these warm, pop the pinwheels on a baking sheet and heat in a 350°F oven for about 8-10 minutes until warmed through and slightly golden. Just keep an eye on them so they don’t dry out!

FAQs

Can I use fresh spinach instead of frozen for this recipe?

Absolutely! Fresh spinach works great as long as you sauté it first to wilt and then squeeze out as much water as possible. This step is important to prevent the pinwheels from being soggy.
How do I keep my pinwheels from falling apart when slicing?

Chilling the rolled tortillas in the freezer for 10 minutes before slicing really helps firm up the filling. I also recommend using a sharp knife or dental floss to get clean, even slices without squishing the roll.
Can I make these pinwheels ahead of time?

Yes! You can prepare the rolls and slice them a few hours or even a day ahead. Store them tightly covered in the fridge and bring to room temperature before serving. You can also freeze the rolls before slicing for longer storage.
What can I serve with Spinach Artichoke Dip Pinwheels?

They go great with fresh raw veggies, a crisp salad, or even alongside a warm soup. On party platters, pairing them with other finger foods like cheese and crackers makes a lovely spread.

Final Thoughts

When I first made this Spinach Artichoke Dip Pinwheels Recipe, I was amazed at how such a simple twist transformed a classic dip into a fun, handheld treat. My family goes crazy for these, and I love how quick they come together with pantry staples. If you’re looking to impress friends or just enjoy a convenient snack that feels a little fancy, you’ll really enjoy making this! I hope you have as much fun with it as I do—grab those tortillas and let’s roll!