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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.

Spinach Artichoke Pinwheels on a baking rack

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.

spinach-artichoke-pinwheels close up

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.

Spinach Artichoke Dip ingredients in a bowl. Spinach and Artichoke Dip Pinwheels with the dip spread out on pizza dough. Creamy delicious Spinach Artichoke Dip spread out on pizza dough and topped with mozzarella cheese.

Tips For Rolling Pinwheels

  1. 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.
  2. Roll the log from the long side for smaller pinwheels and from the short side for larger pinwheels.
  3. Wrap in plastic wrap and chill 30 minutes before slicing, this will help the pinwheels hold their shape.
  4. 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.

Creamy delicious Spinach Artichoke Dip Pinwheels on a cookie sheet before baking.

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.

Creamy delicious Spinach Artichoke Dip Pinwheels on a baking sheet, just baked.

Oh, and one last tip – better make a double batch because these babies disappear quick!

Spinach Artichoke Dip Pinwheel Appetizer with a bit taken out of it.

More Delicious Game Day Appetizers

Recipe
A close up of Artichoke Spinach pinwheels

Spinach & Artichoke Dip Pinwheels

5 from 5 votes
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings

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
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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

  1. 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.
  2. Roll the log from the long side for smaller pinwheels and from the short side for larger pinwheels.
  3. Wrap in plastic wrap and chill 30 minutes before slicing, this will help the pinwheels hold their shape.
  4. 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.
Keyword crescent roll pinwheels, spinach artichoke pinwheels

Nutrition

Calories: 418kcalCarbohydrates: 30gProtein: 13gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 53mgSodium: 1028mgPotassium: 201mgFiber: 3gSugar: 5gVitamin A: 5152IUVitamin C: 2mgCalcium: 230mgIron: 2mg

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.

Close up of Artichoke Spinach pinwheels

 Creamy delicious Spinach Artichoke Dip Pinwheels are an easy finger food that makes the perfect appetizer for any party. Creamy delicious Spinach Artichoke Dip Pinwheels are an easy finger food that makes the perfect appetizer for any party.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Khat Dube says:

    Thank you so much for the quick response! I’ll let you know how it turns out ☺️

  2. Khat Dube says:

    These sound delicious! Is it possible to use greek yogurt instead of mayonnaise?

    1. Kristin Maxwell says:

      I think it would be worth a try! I usually use yogurt as a sub for sour cream.

  3. Tara says:

    These look delicious I want to try them for Thanksgiving. Can they be eaten with hands or do you need a plate and fork?

    1. Kristin Maxwell says:

      These are made to be hand held. Super easy!

  4. Susan says:

    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.

    1. Kristin Maxwell says:

      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.

  5. Kathleen says:

    Could I use pillsbury pie crust as the dough?

    1. Kristin Maxwell says:

      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.

  6. Leigh says:

    Can I make the roll and leave it overnight in the fridge to slice, bake and serve in the morning?

    1. Kristin Maxwell says:

      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.

  7. Tina says:

    Is there a reason for the foil or can you just use parchment paper?

    1. Kristin says:

      You can use parchment paper. Foil was just what I used and what was in the photos.

  8. Amber J Nugent says:

    I made these the night before a brunch. How long should I reheat them For in the oven?

    1. Kristin says:

      These are best fresh, but just reheat them at the same temperature until they are warmed through.

  9. KC says:

    Can I refrigerate these longer? Say, 24 hours to reduce party prep?

    1. Kristin says:

      I haven’t refrigerated them that long myself. I think it would be ok, but not longer than that.

  10. Mimi says:

    Just made these for the first time. So easy to make. Came out perfectly and really delicious!

  11. Suzanne Staley says:

    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?

    1. Kristin says:

      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.

  12. Lisa says:

    Can you use fresh spinach? Or is frozen best?

    1. Kristin says:

      You could use fresh – the measurements would be different though.

  13. Meg says:

    I am planning on making this recipe for a bridal shower brunch, it looks amazing. About how many individual pinwheels does it make?

    1. Kristin says:

      It makes approximately 12.

  14. Mandy Carpenter says:

    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!

  15. Kristin says:

    Do you dethaw the spinach before hand?

    1. Kristin says:

      Yes, but if you’re short on time you can thaw it in some cold water to speed up the process.

  16. Susan says:

    The picture on the print out of the recipe is of meatballs.

  17. lisa says:

    thank you!

  18. lee says:

    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!

    1. Kristin says:

      Just roll from one end into a single log. They reheat ok, especially if you reheat in the oven. But they are best fresh.