Spinach Dip Pinwheels with Bacon
These spinach pinwheels are loaded with creamy homemade spinach dip, red pepper, and real bacon, all rolled into soft flour tortillas. Chill, slice, and serve cold, perfect for parties, make-ahead lunches, or easy no-bake appetizers.
Servings: 32 pinwheels
Calories: 262kcal
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
Serving: 4pinwheels | Calories: 262kcal