A Delicious Appetizer That’s Sure to Impress
If there’s one appetizer that always steals the show, it’s Spinach Artichoke Dip. Creamy, cheesy, and full of rich flavor, it’s already a fan favorite. Now, imagine taking all that goodness and wrapping it up in buttery, flaky puff pastry. That’s right—Spinach Artichoke Dip Puff Pastry Pinwheels are about to be your new go-to recipe for parties, picnics, or just a cozy night in.
These pinwheels are like the best parts of your favorite dip paired with the light crispness of puff pastry. They’re super easy to make, look incredibly impressive, and, trust me, they disappear fast. Whether you’re hosting friends or just need a quick snack that feels fancy, this recipe is perfect.
I first tried something similar at a holiday party, and I was hooked after just one bite. The melty cheese, the garlicky spinach-artichoke combo, and the crunch of the pastry—everything about it was irresistible. I couldn’t wait to make my own version at home. And now, every time I make these, they vanish in minutes. Let’s dive in!
Why You’ll Love This Recipe
There are so many reasons these pinwheels are a must-try. First off, they’re incredibly easy to make. The puff pastry does most of the work for you—no kneading, mixing, or long baking times required. Plus, the filling comes together quickly with simple ingredients.
They’re also versatile and crowd-pleasing. Whether you’re serving them at a casual get-together or a fancier event, these pinwheels fit right in. The creamy spinach-artichoke filling is familiar and comforting, while the flaky pastry adds an elevated touch.
And let’s not forget the flavor. The combination of garlicky spinach, tender artichokes, and gooey cheese is pure magic. Add a hint of Italian seasoning, and you’ve got a snack that feels sophisticated yet cozy.
On top of all that, these pinwheels are easy to customize. You can make them vegan, add a little spice, or tweak the recipe to suit your preferences. The possibilities are endless!
Preparation Time and Servings
- Total Time: 45 minutes (20 minutes prep, 15–20 minutes bake)
- Servings: 12–14 pinwheels (depending on slice size)
- Calories per Serving: Approximately 150 calories
Ingredients
For the Spinach Artichoke Dip:
- 1 cup frozen spinach, thawed, washed, and finely chopped (make sure to squeeze out excess water)
- 5 frozen artichoke hearts, thawed, washed, dried, and roughly chopped
- 1 tablespoon avocado oil (or any neutral oil)
- 3 cloves garlic, grated or finely minced
- ¼ cup red onions, finely diced
- 1 ½ tablespoons cream cheese
- 4 ounces mozzarella cheese, shredded (you can also use a mix of mozzarella and cheddar for extra flavor)
- 1 tablespoon Italian seasoning
- ½ teaspoon Himalayan pink salt (or your preferred salt)
- ¼ cup milk (use dairy or unsweetened non-dairy milk like almond milk)
For the Pinwheels:
- 1 sheet puff pastry, thawed according to package instructions
Step-by-Step Instructions
Prepare the Spinach Artichoke Dip
Start by preparing the star of the show—the spinach artichoke dip. Begin by thawing the spinach and artichokes. Squeeze out as much water as possible from both to prevent your puff pastry from becoming soggy. Set aside.
In a skillet, heat the avocado oil over medium heat. Once hot, add the grated garlic and diced red onions. Sauté for about two minutes, just until fragrant and slightly softened.
Next, stir in the spinach and chopped artichokes. Cook for another 2–3 minutes to allow the flavors to meld together. Add the cream cheese, shredded mozzarella, Italian seasoning, and salt. Stir until the cheese is fully melted and the mixture becomes creamy.
Finally, pour in the milk to loosen the mixture slightly and create a smooth consistency. Remove the pan from the heat and set the dip aside to cool completely. Cooling is key to prevent the pastry from getting too soft when assembling.
Assemble the Pinwheels
Preheat your oven to 400°F (204°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
On a lightly floured surface, roll out the thawed puff pastry sheet. Using a rolling pin, gently stretch it into a slightly larger rectangle (about 10×12 inches).
Spread the cooled spinach artichoke dip evenly over the puff pastry, leaving a ½-inch border around the edges. This border helps seal the roll and prevents the filling from spilling out.
Starting from one of the longer edges, roll the pastry tightly into a log. Be gentle but firm to ensure the roll stays even. Use a sharp knife to slice the log into 1- to 2-inch pieces.
Place each pinwheel cut-side down onto the prepared baking sheet, leaving about an inch of space between them. If you have time, refrigerate the pinwheels for 15 minutes before baking—this helps them hold their shape better in the oven.
Bake to Perfection
Bake the pinwheels in your preheated oven for 15–20 minutes or until the pastry is golden brown and crispy. Keep an eye on them toward the end to ensure they don’t overbake.
Once they’re done, let the pinwheels cool on the baking sheet for a few minutes before transferring them to a serving plate. Serve warm and watch them disappear!
How to Serve
These pinwheels are incredibly versatile, so you can pair them with just about anything:
- Serve them on their own as an appetizer or snack.
- Arrange them on a charcuterie board with other finger foods like veggies, dips, and cheeses.
- Pair them with a fresh side salad or a bowl of soup for a light meal.
- Pack them for a picnic or potluck—they’re just as delicious at room temperature.
Additional Tips for Success
- Cool the Dip: Always let the spinach artichoke mixture cool completely before spreading it on the puff pastry. Warm dip will cause the pastry to soften and become difficult to work with.
- Sharp Knife for Cutting: Use a very sharp knife to slice the rolled pastry into pinwheels. A dull knife can squish the roll and distort the shape.
- Prevent Sogginess: Make sure to squeeze out all the excess water from the spinach and artichokes. This step is crucial for keeping the puff pastry light and flaky.
- Chill Before Baking: If your kitchen is warm or the pastry feels soft after assembly, refrigerate the pinwheels for 10–15 minutes before baking.
- Double the Recipe: These pinwheels go fast, so consider doubling the recipe if you’re serving a crowd!
Variations to Try
There’s no limit to how you can customize these pinwheels:
- Vegan Version: Swap the puff pastry, cream cheese, and mozzarella for plant-based alternatives. Use coconut milk in place of regular milk.
- Add Protein: Mix in cooked, diced chicken or turkey for an extra boost of protein.
- Spicy Twist: Sprinkle red pepper flakes into the filling or add a dash of hot sauce.
- Herb Variations: Experiment with fresh herbs like parsley or thyme instead of Italian seasoning.
Storing and Reheating
If you have any leftovers (a big “if”), here’s how to keep them fresh:
- Refrigeration: Store cooked pinwheels in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F (175°C) oven for about 5 minutes to restore their crispiness.
- Freezing: Assemble the pinwheels but don’t bake them. Freeze the uncooked slices on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake from frozen at 375°F (190°C) for 20–25 minutes.
Frequently Asked Questions
Can I make the dip ahead of time? Absolutely! Prepare the spinach artichoke dip up to two days in advance. Store it in the fridge and bring it to room temperature before assembling the pinwheels.
Can I use fresh spinach instead of frozen? Yes! Sauté fresh spinach in a pan to wilt it, then squeeze out any excess moisture.
Do I need to use puff pastry? Puff pastry works best for this recipe, but you can use crescent roll dough as an alternative for a softer texture.
Final Thoughts
Spinach Artichoke Dip Puff Pastry Pinwheels are the ultimate combination of comfort food and sophistication. They’re cheesy, flaky, and downright addictive. Whether you’re whipping them up for a party or indulging in a cozy night at home, these pinwheels are guaranteed to impress.
So grab your puff pastry and get ready to bake—your taste buds will thank you! And don’t forget to share your creations with friends and family. If you make these, I’d love to see how they turn out—tag me on social media and let me know what you think!
Print
Spinach Artichoke Dip Pinwheels – Easy Puff Pastry Appetizer
- Total Time: 40 minutes
- Yield: 12–14 pinwheels 1x
- Diet: Vegetarian
Description
These Spinach Artichoke Dip Puff Pastry Pinwheels combine the creamy, cheesy flavors of spinach artichoke dip with the buttery crispness of puff pastry. Perfect for parties, gatherings, or quick snacks, this appetizer is easy to make and always a crowd-pleaser.
Ingredients
- 1 cup frozen spinach, thawed, squeezed, and chopped
- 5 frozen artichoke hearts, thawed and chopped
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- ¼ cup red onions, diced
- 1 ½ tbsp cream cheese
- 4 oz mozzarella cheese, shredded
- 1 tbsp Italian seasoning
- ½ tsp Himalayan pink salt
- ¼ cup milk (dairy or non-dairy)
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (204°C) and prepare a baking sheet.
- Sauté garlic and onions in oil for 2 minutes. Add spinach, artichokes, cream cheese, mozzarella, seasoning, and salt. Mix until smooth. Add milk, stir, and cool.
- Roll out puff pastry and spread the cooled dip evenly, leaving a ½-inch border. Roll tightly, slice into 1–2 inch pieces, and place on the baking sheet.
- Bake for 15–20 minutes or until golden brown. Let cool slightly before serving.
Notes
- Ensure the spinach artichoke dip cools completely before spreading it on the puff pastry to avoid sogginess.
- For better shape, refrigerate the rolled pastry before slicing.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American