Spinach Dip Pinwheels
These savory and creamy spinach dip pinwheels are a versatile, bite-sized appetizer perfect for any gathering.
Ingredients
For the spinach filling
- 10 oz frozen chopped spinach (thawed and well-drained) Make sure to drain excess moisture.
- 4 oz cream cheese (softened) Softening before mixing helps achieve a smooth texture.
- ½ cup mayonnaise
- ½ cup sour cream Can be replaced with Greek yogurt for a lighter option.
- ¼ cup Knorr Vegetable Recipe Mix This adds an irresistible flavor to the dip.
- ½ cup bacon pieces Can be omitted for a vegetarian version.
- 4 oz water chestnuts (chopped) Adds crunch; can be omitted if a smoother filling is desired.
For wrapping
- 4 pieces spinach flour tortillas Use fresh or store-bought tortillas.
Instructions
Preparation
- Chop the water chestnuts.
- In a large bowl, combine the thawed spinach, softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Recipe Mix.
- Fold in the chopped water chestnuts and crispy bacon pieces.
- Take a spinach tortilla and spread a quarter of the spinach mixture evenly over the surface.
- Roll it up tightly, starting from one end to the other. Repeat for all tortillas.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least one hour.
Serving
- Unwrap the plastic and slice off the ends of the rolled tortillas.
- Cut each roll into 6 pieces, about 1 inch each, and arrange them on a platter.
Notes
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheating is not necessary, but you can do it gently in the microwave if desired.