Spinach Artichoke Dip Pinwheels Recipe
Prep Time:
40 minutes
Cook Time:
21 minutes
Servings:
20 Servings
Ingredients
  • 1 tablespoon olive oil
  • 4 cups fresh baby spinach, chopped
  • 3 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg
Directions
  1. Line a baking sheet with parchment paper.
  2. Add the oil to a frying pan and bring the heat to medium.
  3. Add the spinach and cook for 3 minutes, stirring occasionally, until wilted.
  4. In a bowl, combine the softened cream cheese and mayonnaise, stirring until smooth.
  5. Add the spinach, artichoke hearts, Parmesan cheese, onion powder, garlic powder, salt, and black pepper to the cream cheese/mayonnaise mixture. Mix until well combined.
  6. Spread the spinach mixture evenly over one puff pastry sheet, leaving about a ½-inch border around the edges.
  7. Starting at the bottom, roll the pastry sheet up tightly. Press the seam gently to seal.
  8. Wrap the roll in plastic wrap, and place it in the freezer for 30 minutes to firm up.
  9. Preheat the oven to 400 F.
  10. Slice the roll into ½-inch thick pieces and place them cut-side down on the prepared baking sheet. You should get about 20 pinwheels.
  11. In a small bowl, whisk together the egg and a splash of water.
  12. Brush the tops of the pinwheels with the egg wash.
  13. Bake the pinwheels for 18–20 minutes, or until they are puffed and golden brown.
  14. Serve the pinwheels warm or at room temperature.