Spinach Artichoke Dip Pinwheels

Spinach Artichoke Dip Pinwheels are a quick and simple appetizer recipe ready in just 20 minutes! Classic spinach artichoke dip flavors slathered in a tortilla, rolled, and cut into rounds for a quick and simple party food. These Spinach Artichoke Dip Pinwheels highlight those classic dip flavors in a fun finger food. I love making these for game day or entertaining. These have also been incredibly popular with all of you! There are some classic flavors that are popular with most people, and spinach artichoke is definitely one of those! Anytime I see a spinach artichoke dip or recipe, everyone seems to get so excited! By using these familiar flavors, and in a recipe that is so well balanced, you will have a hit! When I made these the first time for some friends that came over, they were completely inhaled!

Tips:
– Chilling is key! It makes it SO much easier to cut them!
– Use a spinach flavored tortilla if you want the green tortilla color!
– Make sure to drain the spinach and artichoke hearts if they are frozen and/or in an oil as the extra moisture leads to a soggy roll up!

FAQs:
Q: What is pinwheel sandwich made of?
A: This pinwheel is made with tortillas, cream cheese, artichoke hearts, spinach, sour cream, parmesan cheese, red pepper flakes, garlic powder, and salt. The key component is the tortilla that fillings are wrapped inside of to make the pinwheel shape.
Q: Can I make cold pinwheels the day before?
A: Yes! These roll ups hold very well when made in advance. You can slice them in advance, or leave them in logs and slice when ready to serve.
Q: Why are my pinwheels soggy?
A: This happens if there is too much liquid in the filling and/or if they are made far in advance. This recipe uses a thick filling so they will not be soggy if used within 48 hours.

Ingredients
2 large flour tortillas
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

Instructions:
Mix all of the ingredients except the tortillas together in a small bowl. Spread the mixture evenly over the flour tortillas. Make the dip layer as thick or thin as you would like (I like a thick layer shown in the pictures which used two tortillas). Roll up the tortilla rather tightly. Place the rolled tortillas in the freezer for approximately 10 minutes. This helps solidify the dip, making them easier to cut, and also cut more cleanly. Cut the tortilla logs into 1/2 inch thick slices, wipe the knife between cuts for clean slices. Serve immediately, and enjoy.

Notes:
– I like a thick layer of filling as shown in the pictures. If you prefer a thinner filling ratio, you will need more tortillas and will get more pieces as well.
– To make ahead, roll the tortillas up and place the logs in the refrigerator. Move them to the freezer (if the cream cheese mixture is really soft) and proceed from step 4 when ready to serve.

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