Spinach Artichoke Dip Pinwheels

Introduction

Picture buttery spirals turning golden in the oven, their flaky layers crackling as ribbons of creamy spinach and artichoke filling bubble and perfume the kitchen with garlicky, Parmesan warmth.

Imagine lifting one from the tray—the edges crisp, the center velvety—comfort you can hold, share, and devour in two bites.

I love these pinwheels because they transform a crowd‑favorite dip into a tidy, make‑ahead bite that feels both nostalgic and a little bit fancy. They’re just right for busy weeknights when you need something quick with soup or salad, effortless for game days and potlucks, and perfect for Sunday suppers when you want appetizers that deliver big flavor without fuss.

Once, a last‑minute playdate turned into an impromptu dinner; a stash of frozen pinwheels saved the evening and made me look brilliantly prepared.

You’ll get that same calm confidence with this recipe.

Ready? Let’s cook!

Why You’ll Love It

• Delivers creamy, cheesy, crowd-pleasing spinach artichoke flavor
• Bakes up flaky, golden, and irresistibly bite-sized
• Freezes beautifully for easy make-ahead entertaining
• Uses simple, accessible grocery-store staples
• Slices cleanly for neat, reliable presentation

Ingredients

• 8 oz cream cheese, softened — room temp blends smoothly (choose full-fat for best texture)
• 1/3 cup sour cream — adds tang and moisture (use full-fat)
• 1/4 cup mayonnaise — enriches the dip (real mayo, not dressing)
• 1 tsp garlic powder — savory backbone (fresh garlic can overpower)
• 1/2 tsp onion powder — subtle sweetness (balances dairy)
• 1/2 tsp kosher salt — seasons the filling (adjust to taste)
• 1/4 tsp black pepper — gentle warmth (freshly ground)
• 1/4 tsp crushed red pepper flakes, optional — mild heat (add more for spice lovers)
• 1 cup mozzarella cheese, shredded — melty pull (low-moisture, part-skim)
• 1/2 cup Parmesan cheese, finely grated — nutty depth (use real Parmigiano-Reggiano)
• 1 cup artichoke hearts, chopped and well-drained — bright, briny bite (packed in water)
• 1 cup frozen chopped spinach, thawed and well-squeezed dry — prevents sogginess (wring thoroughly)
• 2 tbsp green onions, thinly sliced — fresh lift (green parts preferred)
• 2 sheets puff pastry, thawed but cold — best rise when kept chilled (all-butter if possible)
• 1 large egg, beaten — for egg wash sheen (gives golden color)
• 1 tsp water — thins egg wash slightly (easier brushing)

Step-by-Step Method

Preheat and Prep

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Gather all equipment and ingredients. Thaw puff pastry in the fridge until pliable but still cold. Squeeze spinach completely dry. Chop artichokes and green onions. Soften cream cheese. Keep pastry chilled while you mix the filling to guarantee best puff and clean layers.

Mix the Creamy Base

Whisk cream cheese, sour cream, and mayonnaise in a medium bowl until smooth and lump-free. Work briskly so the cream cheese blends evenly. Scrape down the bowl with a spatula. Aim for a silky, spreadable consistency. This base should hold its shape but still be easy to spread over the pastry without tearing it.

Season and Spice

Stir in garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes if using. Mix until the seasonings are evenly distributed. Taste a small bit and adjust salt or pepper as desired. Keep the seasoning balanced so it complements the cheeses and vegetables without overpowering them.

Fold in Cheeses and Veg

Fold in shredded mozzarella and grated Parmesan. Add chopped, well-drained artichokes, the wrung-dry spinach, and sliced green onions. Use gentle folding to maintain a cohesive mixture. Guarantee no wet pockets remain. The filling should be thick and cohesive, spreading easily without leaking moisture onto the pastry.

Roll Out the Pastry

Lightly flour the work surface. Unfold one sheet of puff pastry and gently roll to about 10×12 inches. Keep edges even and thickness uniform. Avoid over-rolling to preserve layers. If the pastry softens, transfer it to a tray and chill briefly. Repeat rolling with the second sheet, keeping both chilled between steps.

Spread and Seal

Spread half the filling evenly over the first pastry, leaving a 1/2-inch border on the far long edge. Smooth with a spatula. Brush that far border lightly with water to help seal. Don’t overfill; an even, thin layer prevents blowouts. Repeat with the second sheet and remaining filling to keep portions consistent.

Roll into Logs

Starting from the long edge closest to you, roll the pastry tightly into a log. Keep tension even so the spiral stays compact. Finish seam-side down and gently press to seal. Repeat with the second pastry. Transfer both logs to a cutting board. If warm or soft, refrigerate for 10 minutes to firm up.

Slice Cleanly

Using a sharp chef’s knife, slice each chilled log into 12 even rounds, about 3/4 inch thick. Wipe the blade between cuts to keep edges neat. Keep slices uniform for even baking. Arrange the pinwheels cut-side up on the prepared sheets, leaving about 1 inch between pieces for proper puff.

Brush and Bake

Whisk the egg with a teaspoon of water. Lightly brush the exposed pastry edges of each pinwheel. Avoid the filling. Bake at 400°F for 16–18 minutes until puffed, deeply golden, and the centers are bubbly. Rotate pans halfway if needed. Add 3–5 minutes if baking from frozen slices.

Rest and Serve

Let the pinwheels rest on the baking sheets for 5 minutes to set the layers and avoid oozing. Transfer to a serving platter. Sprinkle with flaky salt or extra Parmesan while hot if desired. Serve warm. For make-ahead, freeze sliced rounds on a tray, bag once firm, and bake straight from frozen.

Ingredient Swaps

• Dairy-free: use vegan cream cheese, vegan mayo, and plant-based mozzarella/Parmesan; brush with olive oil instead of egg wash.
• Lighter: swap Greek yogurt for sour cream and part of the mayo; use reduced-fat cream cheese.
• Budget: replace part of artichokes with finely chopped canned mushrooms or zucchini; use cheddar or Monterey Jack instead of mozzarella/Parmesan.
• Regional/availability: frozen spinach → well-squeezed fresh sautéed spinach; artichokes → hearts of palm or roasted zucchini; puff pastry → crescent roll dough or tortillas (no-bake).
• Flavor twists: add diced jalapeños, roasted red peppers, or sun-dried tomatoes; swap green onions for chives or finely minced red onion.
• Gluten-free: use gluten-free puff pastry or wrap in gluten-free tortillas for cold pinwheels.

You Must Know

Doneness • If the centers look pale or the pastry layers seem compact, add 2–4 more minutes until edges are deep golden and filling is visibly bubbling; this makes certain the fat has fully laminated and the cheese has melted through.

Troubleshoot • When the log squishes while slicing, chill it 15–20 minutes or freeze 8–10 minutes, then use a thin, sharp knife with gentle sawing; firmer dough gives cleaner 3/4-inch rounds with minimal filling loss.

Avoid • If the spinach feels damp to the touch, wring again until almost no moisture drips when squeezed; excess water causes soggy bottoms and leaking—aim for spinach that feels light and crumbly, not clumpy.

Scale • For half a batch, use 1 sheet pastry and halve all filling ingredients; slice into 12 rounds and keep the same 400°F temp and 16–18 minute window—bake on one sheet with 1-inch spacing to maintain airflow.

Flavor Boost • For a punchier profile, fold in 1–2 tablespoons finely chopped pickled jalapeños or 2 tablespoons chopped sun-dried tomatoes; you’ll get a bright, tangy lift that reads through after 16–18 minutes of heat.

Serving Tips

• Serve warm with a side of marinara or ranch for dipping.
• Plate on a wooden board with olives, cherry tomatoes, and fresh herbs.
• Garnish with grated Parmesan and a sprinkle of red pepper flakes.
• Pair with crisp white wine or sparkling water with lemon.
• Offer alongside a green salad with lemon vinaigrette.

Storage & Make-Ahead

Refrigerate cooled pinwheels in an airtight container up to 3 days.

Reheat at 350°F until warm and crisp.

Make ahead by assembling, slicing, and chilling logs 1 day before baking.

They also freeze well: freeze slices on a tray, bag, and bake from frozen.

Use within 2 months.

Reheating

Reheat gently.

Microwave 20–30 seconds covered, low power.

Oven 300°F for 8–10 minutes on a parchment-lined sheet.

Stovetop: covered skillet on low, 3–5 minutes, flipping once.

Avoid overbrowning.

Rest briefly.

Super Bowl Party Favorite

Once they’re warm again and the pastry’s crisp, I stack these spinach artichoke pinwheels high on a platter, and the room perks up like kickoff.

The golden spirals gleam under the TV’s glow, cheese bubbling softly, edges crackling as I set them down.

I can smell garlic, Parmesan, and that buttery puff mingling with the citrusy snap of beer cans.

I like serving them beside a cool ranch dip and a bowl of celery sticks—fresh crunch against creamy heat.

They’re hand-held, no-fuss, and they travel well from coffee table to couch without a crumbly scene.

I bake in waves so a new tray hits the coffee table at every big play.

They disappear faster than a two-minute drill, leaving happy, quiet chewing.

Final Thoughts

Give these Spinach Artichoke Dip Pinwheels a try—you’ll love how fast they come together and disappear even faster.

Feel free to tweak the filling with jalapeños for heat or a sprinkle of extra Parmesan on top to make them your own!

Frequently Asked Questions

Can I Make These Gluten-Free, and Which Pastry Brands Work?

Yes—you can. I swap in gluten-free puff pastry; Schär or GeeFree work beautifully. Keep it cold, roll gently, and let buttery layers bloom. You’ll hear crackle, smell warmth, and taste tender flakes cradling creamy, garlicky comfort.

Are There Nut Allergies to Consider in This Recipe?

No nuts here, but I’d still check pastry labels for shared facilities. I picture warm, golden spirals crackling softly, creamy centers steaming. If guests have severe allergies, I’ll choose certified nut-free brands and keep prep surfaces sparkling clean.

What Dipping Sauces Pair Well Beyond Classic Ranch?

Try garlicky aioli, zesty lemon-herb yogurt, smoky chipotle mayo, balsamic-honey glaze, or warm marinara. I love dunking into creamy pesto, tangy romesco, or olive tapenade—their aromas bloom, clinging to flaky layers like a cozy, savory hug.

How Can I Scale the Recipe for Large Crowds?

Double or triple batches; I keep puff pastry cold, mix filling in one big bowl, roll logs, chill, then slice. I bake in waves, rotate sheets, and hold warm, golden pinwheels under a gentle foil tent.

Can I Air-Fry These, and at What Settings?

Yes—air-fry at 360°F for 8–10 minutes, flipping halfway, until puffed and deeply golden. I preheat the basket, space them snugly, and listen for that crackly whisper while creamy centers bubble like candlelit supper.