Spinach Dip Pinwheels
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These spinach dip pinwheels are one of my favorite cold appetizers to prep ahead of time. I usually make them for potlucks, holidays, or even lazy weekend lunches, especially when I’ve got a leftover pack of tortillas sitting in the pantry. They slice up neatly, hold their shape, and go fast.
The filling is a loaded cold spinach dip, made with cream cheese, mayonnaise, Parmesan, and seasonings, plus red bell peppers and crisp bacon. Everything is mixed, spread into flour tortillas, tightly rolled, and chilled.
If you’ve ever made my creamy spinach casserole or stovetop creamed spinach, this one’s like their low-effort cousin but still creamy and rich, just cold and rolled.
Ingredients:
- 8 oz cream cheese, softened
- 3/4 cup real mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 package (12 oz) frozen spinach, thawed and drained well
- 1/2 cup diced red bell pepper
- 6 slices bacon, cooked and diced
- 4 large burrito-size (10″) flour tortillas
Shortcut Tip: You can substitute the filling with a good-quality store-bought spinach dip. Just make sure it’s thick enough to spread without making the tortillas soggy. Or if you have extra spinach artichoke dip on hand, it works great, too.
How to make Spinach Dip Pinwheels
- In a large bowl, combine cream cheese, mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
- Stir in spinach, red pepper, and bacon until everything is evenly incorporated.
- Divide the mixture into fourths and spread one fourth over each tortilla, edge to edge.
- Roll each tortilla up tightly and wrap in plastic wrap. Repeat until all four are rolled.
- Refrigerate rolls for 2 to 4 hours to firm up. Chill time is important!
- Unwrap and discard plastic wrap. I like to use a sharp knife to trim off the ends (they’re edible, just usually uneven – save them for lunchboxes), then slice each log into 1″ bites. Makes 32 pinwheels, about 8 per tortilla. Serves 8 to 10 as an appetizer.
Tips From My Kitchen
- Drain that spinach. I squeeze mine in a few layers of paper towels until almost dry. If you skip this step, the pinwheels will get soggy fast.
- Roll tightly. Wrap each tortilla tightly in plastic wrap. If you don’t, they’ll unroll and end up floppy.
- Use a serrated knife. It makes slicing so much easier, primarily through soft fillings.
- Change it up. Try this with crumbled feta cheese, ham slices or even some ricotta. All great ways to mix it up!
Can I freeze these?
Honestly I don’t recommend it. This is a “fresh is best” recipe. The cream cheese and spinach tend to release moisture after thawing, making the tortillas soggy.
How to Store Spinach Pinwheels
These pinwheels are best eaten within 24 hours for maximum freshness, but they’ll last in the fridge (wrapped tightly) for up to 2 days. The bacon may soften slightly the longer it sits, but the flavors get better with time.
More Easy Pinwheels to Try:
If you like recipes you can roll and slice, check out my sweet and savory strawberry pinwheels, ham and cheese pinwheels, or classic pinwheel sandwiches next. All prep ahead just as easily and travel well for parties.
Got a favorite way to remix these pinwheels? Add chopped jalapeños? Let me know in the comments or tag me if you make them!
Spinach Dip Pinwheels with Bacon
Ingredients
- 8 oz cream cheese counter softened for about 15 minutes
- 3/4 cup real mayonnaise Hellmann's, Dukes, Blue Plate
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 oz frozen spinach thawed and drained very well
- 1/2 cup diced red bell pepper optional
- 6 slices bacon cooked and diced
- 4 10 inch burrito-size tortillas soft flour tortillas
Instructions
- In a large bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended.
- Add the well-drained spinach, diced red bell pepper, and cooked and cooled bacon. Stir thoroughly until the mixture is fully combined and evenly mixed.
- Divide the filling mixture into four equal parts right in the bowl. Spread one portion over each tortilla in a thin, even layer, covering as much surface as possible for consistent bites.
- Roll each tortilla up tightly into a log. Wrap each one individually in plastic wrap to help them hold their shape. Refrigerate the wrapped rolls for 2 to 4 hours to allow them to firm up and slice cleanly.
- When ready to serve, unwrap and discard the plastic wrap. Use a sharp knife to slice each roll into 1-inch rounds. Discard the unfilled ends if desired or save them as a cook’s snack. Store any leftovers covered in the refrigerator.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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