My neighbor across the street texted asking if I could whip up “something small and snacky” for her son’s birthday game night. Fifteen hungry teens, no dinner, just pizza and finger food—and a parent or two planning to hang back for wine and conversation. That was all the context I needed.
Meanwhile, my cousin was visiting with her toddler, and between nap schedules and floor puzzles, we needed a dish that didn’t require babysitting the oven. I had frozen spinach thawing for a dinner recipe I never got around to making, a packet of Knorr Vegetable Mix tucked in the pantry
And tortillas left from taco night. From that half-random lineup, Spinach Dip Pinwheels made their debut. They came together quickly, but the flavor was something no one expected from a chilled roll-up.
As trays were passed around and little hands grabbed pieces two at a time, I realized Spinach Dip Pinwheels were exactly what that kind of day needed easy prep, big payoff, and something for everyone to talk about between bites.
Short Description
Spinach Dip Pinwheels are soft tortilla spirals filled with creamy spinach dip, crisp bacon, and crunchy water chestnuts chilled and sliced into bite-sized appetizers that are crowd-pleasing and ready ahead of time.
Key Ingredients
- 10 oz frozen chopped spinach (thawed and well-drained)
- 4 oz cream cheese (softened)
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup Knorr Vegetable Recipe Mix (about half a packet)
- ½ cup bacon pieces
- 4 oz water chestnuts, chopped
- 4 spinach flour tortillas
Tools Needed
- Large mixing bowl
- Rubber spatula
- Cutting board and knife
- Spoon or offset spatula
- Plastic wrap
- Sharp knife for slicing
- Serving platter
Cooking Instructions
Step 1: Make the Spinach Filling
In a large bowl, combine thawed, well-drained spinach with softened cream cheese, mayonnaise, sour cream, and Knorr Vegetable Mix. Stir until smooth and creamy.
Step 2: Add the Crunch and Bacon
Fold in the chopped water chestnuts and bacon pieces until evenly distributed throughout the filling.
Step 3: Assemble the Pinwheels
Lay out a spinach tortilla and spread a quarter of the mixture evenly across the surface. Roll it tightly from one end to the other. Repeat with the remaining tortillas.
Step 4: Chill the Rolls
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up for clean slicing.
Step 5: Slice and Serve
Unwrap and trim the ends of each roll. Slice into 1-inch pinwheels and arrange on a serving platter.
Why You’ll Love This Recipe
Quick and no-cook prep
Creamy texture with crispy bacon and crunchy chestnuts
Perfect for parties, lunchboxes, or holiday platters
Easy to make ahead and chill
Customizable with your favorite mix-ins
Mistakes to Avoid & Solutions
Spinach Too Wet
Excess moisture makes the filling runny.
Solution: Squeeze spinach thoroughly using a clean kitchen towel or paper towels.
Tortillas Tearing When Rolled
Cold tortillas crack or split.
Solution: Let tortillas come to room temperature or warm slightly before spreading.
Filling Too Thick to Spread
Hard-to-spread filling tears the tortilla.
Solution: Make sure cream cheese is fully softened before mixing.
Uneven Filling Distribution
Empty spots in your pinwheels make them fall apart.
Solution: Spread filling evenly edge to edge, but leave ½ inch on one side to seal the roll.
Pinwheels Falling Apart When Sliced
Slicing too soon can cause smearing.
Solution: Always chill for at least an hour before cutting.
Serving and Pairing Suggestions
Serve chilled on a platter with toothpicks
Pair with veggie sticks and hummus
Include in party buffets or potluck spreads
Add to lunchboxes as a fun savory snack
Serve with sparkling water or crisp white wine
Storage and Reheating Tips
Store wrapped in plastic in the fridge for up to 3 days
Do not freeze; the texture will change
Slice just before serving for freshest presentation
Keep chilled until serving to maintain shape
No reheating needed serve cold
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, just sauté and drain it well before using. You’ll need about 1 cup cooked.
2. Can I leave out the bacon?
Absolutely. You can sub with vegetarian bacon or leave it out entirely.
3. Are these good for meal prep?
Yes! Make a day ahead and slice before serving.
4. What kind of tortillas work best?
Spinach or plain flour tortillas are best for flexibility and flavor.
5. Can I double the recipe for a larger crowd?
Yes, easily double everything and use more tortillas for bigger batches.
Tips & Tricks
Use a serrated knife to slice clean pinwheels
Wrap tightly in plastic so the rolls stay compact
Add a dash of garlic powder for extra flavor
Use colored tortillas (sun-dried tomato, spinach) for a vibrant presentation
Make the filling up to 2 days in advance and store chilled
Recipe Variations
Ranch Chicken Pinwheels
Replace spinach with shredded rotisserie chicken and use ranch seasoning instead of Knorr mix. Add shredded cheddar for a richer bite.
Mediterranean Hummus Rolls
Use hummus as the base, add chopped olives, red peppers, and feta. Roll in whole wheat tortillas.
Spicy Southwest Pinwheels
Add canned corn, black beans, and taco seasoning to the spinach mixture. Serve with a side of salsa.
Cucumber Dill Pinwheels
Swap spinach with shredded cucumber (drained) and use dill seasoning with cream cheese and sour cream.
Vegan Pinwheels
Use dairy-free cream cheese, vegan mayo, and smoked tofu bits in place of bacon.
Final Thoughts
Spinach Dip Pinwheels came together on a day full of small requests snacks for teens, something easy to eat one-handed, and a quick dish that didn’t require reheating or fuss. They checked every box without slowing anything down in the kitchen. Bite after bite, they held their own next to bigger dishes and still managed to disappear first from the platter.
The creamy dip tucked into soft tortillas with just the right pop of crunch makes these Spinach Dip Pinwheels a recipe I’ll keep coming back to for casual gatherings and busy weeks alike. No oven, no stress just flavor, texture, and something to share that people actually remember.
Savory Spinach Dip Pinwheels
Ingredients
- 10 oz frozen chopped spinach thawed and well-drained
- 4 oz cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup Knorr Vegetable Recipe Mix about half a packet
- ½ cup bacon pieces
- 4 oz water chestnuts chopped
- 4 spinach flour tortillas
Instructions
- Mix spinach, cream cheese, mayo, sour cream, and Knorr Vegetable Mix in a bowl until smooth.
- Fold in chopped water chestnuts and bacon pieces.
- Spread filling over tortillas, roll up tightly, and repeat with remaining.
- Wrap each roll in plastic wrap and refrigerate for 1 hour.
- Unwrap, trim ends, slice into 1-inch pieces, and arrange on a platter
