4 from 2 votes
Review Recipe

SPINACH ARTICHOKE PINWHEELS

Prep Time 15 minutes
Total Time 15 minutes
Servings 36 roll ups
Author Holly Nilsson
Course Appetizer
Cuisine American
Tender Flatout Flatbread filled with creamy spinach and artichoke dip and rolled into bite sized pinwheels.
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Ingredients

  • 1 package Flatout Flatbread regular or light
SPINACH ARTICHOKE FILLING
  • 1 package cream cheese softened (8 oz)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup shredded parmesan cheese
  • 1 packet dry vegetable soup mix
  • 1/4 cup diced pimentos drained
  • 3 green onions chopped
  • 1 package frozen chopped spinach thawed drained & squeezed dry (10 oz)
  • 1 can artichoke hearts water packed, 13-14 oz.

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Instructions

  1. With a mixer on medium, combine cream cheese, mayonnaise and sour cream until fluffy.
  2. Stir in remaining dip ingredients.
  3. Divide the filling equally over 6 Flatout flatbreads and spread evenly leaving a 1″ border.
  4. Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate up to 24 hours.
  5. Once chilled, cut each roll into 6 slices.
Nutrition Information
Calories: 21, Fat: 1g, Cholesterol: 1mg, Sodium: 33mg, Potassium: 8mg, Vitamin A: 1.5%, Vitamin C: 1.9%, Calcium: 1.2%, Iron: 0.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pinwheels