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Savory Spinach Artichoke Pinwheels Recipe


This spinach artichoke pinwheels recipe is a perfect quick appetizer for easy summer gatherings and simple entertaining. They are creamy and full of flavor and just right for any occasion.

Spinach artichoke pinwheels on a wooden platter.
Let’s make this easy spinach artichoke pinwheels appetizer!

You’ll love these appetizer pinwheels

These spinach and artichoke pinwheels come together in just minutes and is an ideal appetizer for last-minute entertaining. You’re going to want to keep the ingredients on hand so you can make them all summer long!

I love using a family favorite recipe in a new way and that’s where these easy spinach artichoke dip pinwheels come in. It’s the flavors you love, in hand-held form!

Related post: Spinach Artichoke Dip Crostini

Each bite is mouth-watering and packed with a combination of cream cheese, sour cream, and parmesan cheese along with spinach and artichokes.

With simple directions and easy-to-find ingredients, these spinach pinwheels are a savory appetizer that anyone can make.

This appetizer recipe is perfect for any family gathering or party!


Ingredients for spinach and artichoke pinwheels.
Here’s what you’ll need to make these savory spinach artichoke dip pinwheels.

The spinach herb wraps really amp up the spinach flavor but if you can’t find them, you can use a regular tortilla.

See the printable recipe card for quantities and full recipe.

How to make spinach and artichoke pinwheels

Step 1: Thaw and Drain the Spinach

Before you begin making the spinach artichoke dip spread, you’ll need to thaw and drain the artichokes.

Place the frozen spinach in a bowl and place in the fridge overnight or at room temperature for 1-2 hours. Make sure any ice crystals are gone before moving on to the next step.

Place the thawed spinach into a colander or fine mesh sieve and press it down to expel the liquid. Once most of the water is out, move it to a clean, dry dish towel and squeeze out any leftover water.

It’s now ready to use in your recipe.

A small white cutting board topped with chopped artichokes next to a chef's knife.

Step 2

Dice the artichoke hearts.

Combining ingredients for spinach artichoke dip in a white bowl.

Step 3: Prepare the dip

In a mixing bowl, combine the cream cheese, sour cream, red pepper flake, and garlic powder, and Parmesan cheese.

Adding artichokes and spinach to the mixing bowl.

Step 4

Gently stir in the spinach and artichokes.

Topping a spinach tortilla with spinach and artichoke dip.

Step 5: Assemble the Pinwheels

Divide the mixture equally on the spinach herb wraps.

A layer of spinach artichoke dip spread on a spinach tortilla.

Step 6

Be sure to spread evenly right to the edge of each wrap. You can use the back of a spoon or a spatula.

Image of a hand rolling up a pinwheel.

Step 7

Roll the wraps tightly.

Using a chef's knife to cut the pinwheels.

Step 8

Slice the artichoke pinwheels into one-inch sections with a serrated knife.

To Note

These do not store well when made too far ahead. The moisture in the dip can make the tortilla or herb wrap soggy. You can make them ahead of guests arriving but I would caution against making them more than an hour or so in advance.


  • Add a layer of fresh baby spinach and roasted red pepper strips on top of the dip for added nutrition and a little crunch.
  • Want to spice things up? Play with adding other spices to the dip before building the pinwheels. Try cumin, paprika or even thyme.
  • If you aren’t a fan of parmesan, you can try something else like cheddar, feta or even goat cheese.
  • Chopped bacon, diced chicken or slices of salami would be a great addition to this appetizer.

Top tip

  • Be sure to use a serrated knife to cut your spinach pinwheels. You’ll need it to get through all of the yummy layers without tearing!

Frequently Asked Questions


We don’t recommend storing these. They tend to get soggy in the fridge. If you must make it ahead, store the filling and the wraps separately and just assemble them right before you intend to serve, and don’t make the filling more than a day ahead.

Why is my spinach dip watery?

The dip may be too watery if you didn’t drain the spinach well enough.

How do you thicken artichoke dip?

If you want to thicken your dip a bit, try adding more cream cheese or sour cream until you get the right consistency that you are looking for. Breadcrumbs or shredded cheese also can help!

How long is homemade spinach artichoke dip good in the fridge?

Homemade spinach dip can last a day or so in the fridge. Be sure to store it in an air-tight container. Some people keep it for 3-4 days but I think it gets too watery and soggy.

A wood platter containing spinach pinwheels.

These spinach and artichoke pinwheels are so simple to make and would be delicious for a bridal or baby shower. You could also make them for a light summer lunch! I mean, who doesn’t love something full of two different cheeses and good-for-you veggies?

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More easy party food recipes

Spinach artichoke dip pinwheels on a wood platter.

Easy Spinach Artichoke Dip Pinwheels Recipe

Spinach Artichoke Pinwheels are a delicious and easy-to-make appetizer made with spinach, artichoke, cream cheese, sour cream, and a few other ingredients, all rolled up in a wrap and sliced into bite-sized pieces that are an excellent party food idea.
5 from 1 vote
Print Pin Rate Save
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Chill: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 pinwheels
Calories: 77kcal


  • Sharp knife
  • Cutting board
  • medium bowl
  • Spoon
  • Butter knife
  • Serrated knife
  • Plastic wrap



  • Place the frozen spinach in a bowl and put in the fridge overnight or at room temperature for 1-2 hours. Make sure any ice crystals are gone before moving on to the next step.
  • Place the thawed spinach into a colander or fine mesh sieve and press it down to expel the liquid. Once most of the water is out, move it to a clean, dry dish towel and squeeze out any leftover water.
  • Dice the artichoke hearts.
  • Add the cream cheese, sour cream, parmesan cheese, red pepper flakes, and garlic powder to a medium bowl and stir well to combine.
  • Stir in the spinach and chopped artichoke.
  • Divide mixture between the spinach and herb wraps, and spread across the entire surface.
  • Start at one end, and roll tightly until you meet the other end.
  • Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
  • Using a serrated knife, discard the ends (or eat them!), and cut into one inch sections.
  • Arrange on a platter to serve.


Don’t make these too far in advance as they will get soggy. I suggest a few hours before serving.
Use a serrated knife when cutting the pinwheels into one-inch sections.


Serving: 1piece | Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 156mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg
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