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Creamy delicious Spinach Artichoke Dip Pinwheels are rolled up in soft, chewy pizza dough and topped with a generous helping of Mozzarella cheese. An easy finger food that makes the perfect appetizer for any party.
On any given day, at any given time of the year, if you asked me what my favorite appetizer is I would say, without hesitation – Hot Spinach Artichoke Dip. Cold or hot, this classic dip from the 70s has made a comeback in the most delicious way.
I have been making this spinach dip recipe for many more years than I would like to admit but as hot appetizers go, it’s pretty much the best. Since I’m a big fan of pinwheels too, I knew combining the dip with the pinwheel pizza crust would be a match made in heaven.
How To Make Spinach Artichoke Dip Pinwheels
I shared my all-time favorite go-to for Hot Spinach Artichoke Dip, and as recipes go, it’s a pretty simple one that anyone can make. It’s a combination of cream cheese, mayo, spinach, artichokes, Parmesan cheese and seasonings all baked to melty, bubbly perfection. For this pinwheel version the dip is instead spread onto pizza dough, rolled into a tight log and sliced.
Tips For Rolling Pinwheels
- Make sure there is an edge around the filling. You want at least a 1/2″ or more on each side to give the filling room to move when it’s pressed as you roll it.
- Roll the log from the long side for smaller pinwheels and from the short side for larger pinwheels.
- Wrap in plastic wrap and chill 30 minutes before slicing, this will help the pinwheels hold their shape.
- Use a sharp serrated knife for slicing the pinwheels, rather than a chef’s knife. This will get you nice even cuts without tearing the pinwheels.
Once they’re all sliced up and arranged on a baking sheet, into the oven they go until they are golden brown on top and you can see the ooey, gooey spinach artichoke dip bubbling through. Try to resist eating one right off the pan because cheese can get pretty hot! So let them cool a bit before serving.
Oh, and one last tip – better make a double batch because these babies disappear quick!
More Delicious Game Day Appetizers
- Spicy Pineapple Barbecue Turkey Meatballs
- Baked Ham & Cheese Roll Ups
- Baked Mozzarella Sticks
- Buffalo Ranch Chicken French Bread
- Smoked Sausage Crescent Rolls
- Sour Cream and Onion Dip
- Muffuletta Sliders
- Loaded Chili Cheese Fries
- Taco Cups
Spinach & Artichoke Dip Pinwheels
Ingredients
- 1 can refrigerated pizza dough or crescent dough
- 1 14- ounce can artichoke hearts drained and chopped into small pieces
- 1 10- ounce box frozen spinach liquid squeezed out, chopped
- 1 8- ounce package cream cheese room temperature
- 1/2 cup mayonnaise
- 1/2 cup fresh shredded Parmesan cheese
- 2 cloves garlic minced (about ½ teaspoon)
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1 cup shredded mozzarella divided
Instructions
- Preheat oven to 400 degrees F. Line 2 medium-sized baking sheets with foil and spray with nonstick cooking spray. Set aside.
- In a medium bowl, stir together cream cheese, mayonnaise, garlic, basil, garlic salt and Parmesan cheese until combined. Fold in spinach and artichokes.
- Lightly flour a cutting board and spread the pizza dough out into a rectangle shape. Spread the dip mixture evenly over the the pizza dough. Sprinkle with half of the shredded mozzarella. Roll into a log starting with the longer side. Slice the log into 1 inch pieces and arrange on the prepared baking sheet. Top each piece with a small amount (½ teaspoon or so) or the shredded Mozzarella.
- Bake at 400 for 15-17 minutes, or until golden brown on top.
Notes
- Make sure there is an edge around the filling. You want at least a 1/2″ or more on each side to give the filling room to move when it’s pressed as you roll it.
- Roll the log from the long side for smaller pinwheels and from the short side for larger pinwheels.
- Wrap in plastic wrap and chill 30 minutes before slicing, this will help the pinwheels hold their shape.
- Use a sharp serrated knife for slicing the pinwheels, rather than a chef’s knife. This will get you nice even cuts without tearing the pinwheels.
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Thank you so much for the quick response! I’ll let you know how it turns out ☺️
These sound delicious! Is it possible to use greek yogurt instead of mayonnaise?
I think it would be worth a try! I usually use yogurt as a sub for sour cream.
These look delicious I want to try them for Thanksgiving. Can they be eaten with hands or do you need a plate and fork?
These are made to be hand held. Super easy!
Is this recipe for 1 or 2 pizza doughs. Seemed to have had too much filling for one. Directions say to line two medium sized baking sheets.
It’s just one roll of pizza dough. You stuff with the mix and cut into rounds. You may or may not need two baking sheets depending on how big you slice the rounds.
Could I use pillsbury pie crust as the dough?
I haven’t used a pie crust so I am not sure how it would work out. My thought though is that the pie crust won’t fully cook and might not be pliable enough for this recipe. Phillo dough would probably work though.
Can I make the roll and leave it overnight in the fridge to slice, bake and serve in the morning?
Yes as long as you wrap it tightly in plastic wrap to hold the shape. I would say no more than 24 hours, preferably less.
Is there a reason for the foil or can you just use parchment paper?
You can use parchment paper. Foil was just what I used and what was in the photos.
I made these the night before a brunch. How long should I reheat them For in the oven?
These are best fresh, but just reheat them at the same temperature until they are warmed through.
Can I refrigerate these longer? Say, 24 hours to reduce party prep?
I haven’t refrigerated them that long myself. I think it would be ok, but not longer than that.
Just made these for the first time. So easy to make. Came out perfectly and really delicious!
I’m getting ready to make these (they look delicious) and I have thin crust pizza dough. Have you ever used it or only the regular crust?
I haven’t, and I would be cautious to use it because it’s meant to be crispier. If you tried it, I’d love to know how it came out.
Can you use fresh spinach? Or is frozen best?
You could use fresh – the measurements would be different though.
I am planning on making this recipe for a bridal shower brunch, it looks amazing. About how many individual pinwheels does it make?
It makes approximately 12.
I came across this when I looked up spinach artichoke dip, and my eyes about popped out of my head. I’m SO making this!
Do you dethaw the spinach before hand?
Yes, but if you’re short on time you can thaw it in some cold water to speed up the process.
The picture on the print out of the recipe is of meatballs.
thank you!
these look wonderful and scrumptious! Do you roll the 2 ends in or just a single role? Also, do you know how these heat up if made in advance? Happy Holidays!
Just roll from one end into a single log. They reheat ok, especially if you reheat in the oven. But they are best fresh.