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In the realm of appetizers, few dishes can rival the charm and appeal of Spinach Artichoke Pinwheels. This delightful recipe marries the rich, earthy flavors of fresh spinach and artichokes with a creamy cheese blend, resulting in an irresistible treat that is perfect for any occasion. Whether you are hosting a lively gathering, enjoying a picnic in the park, or simply looking to elevate a cozy night in, these pinwheels serve as a versatile and crowd-pleasing option. With a preparation time of just 20 minutes and a total time of 50 minutes, making these pinwheels is as easy as it is enjoyable.

Spinach Artichoke Pinwheels

Discover how to make delicious Spinach Artichoke Pinwheels that are sure to impress. This easy recipe combines fresh spinach and artichoke hearts with a creamy cheese filling, creating a delightful appetizer perfect for any gathering or cozy night in. With just 20 minutes of prep time, you can enjoy these flavorful bites that are as nutritious as they are tasty. Elevate your entertaining with this crowd-pleasing treat that’s both simple to prepare and visually stunning!
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Ingredients
  

1 large flour tortilla (10-12 inches)

1 cup fresh spinach, chopped

1 cup artichoke hearts, drained and finely chopped

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon lemon juice

Salt and pepper to taste

1 tablespoon olive oil (optional for sautéing)

Fresh herbs (like dill or parsley) for garnish (optional)

Instructions
 

Prepare the Filling: In a mixing bowl, combine the cream cheese, sour cream, and grated Parmesan cheese. Mix until smooth and creamy.

    Add Spinach and Artichokes: Fold the chopped spinach, artichoke hearts, minced garlic, lemon juice, and shredded mozzarella into the cheese mixture. Season with salt and pepper to taste and blend well. If desired, sauté the spinach and garlic in olive oil for a few minutes prior to adding them to enhance the flavor.

      Assemble the Pinwheels: Lay the flour tortilla flat on a clean surface. Spread an even layer of the spinach-artichoke mixture over the tortilla, leaving about half an inch border along the edges for easy rolling.

        Roll It Up: Starting from one edge, carefully roll the tortilla away from you, making sure to keep the filling inside. Roll tightly but not too tight to avoid squeezing out the filling.

          Chill: Wrap the rolled tortilla in plastic wrap and let it chill in the refrigerator for at least 30 minutes to help set the shape. This will make slicing easier.

            Slice and Serve: After chilling, remove the tortilla from the refrigerator. Using a sharp knife, slice the roll into 1-inch wide pieces. Arrange the pinwheels on a platter and garnish with fresh herbs if using. Serve with your favorite dipping sauce or on their own!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6