Spinach-Artichoke Pinwheels
How do you take the gooey-yumminess of a hot spinach-cheese dip and turn it into a finger-food fit for a Super Bowl party? Simple, pinwheels. These are easy to make, and the perfect take-along dish. These are much easier to cut if they have time to chill in the fridge, so consider making them the night before.
Spinach-Artichoke Pinwheels
1 small onion, diced
2 cloves garlic, pressed
1 tsp olive oil
2 -8oz packages of cream cheese, room temperature
1/2 cup mayo
1/2 cup shredded mozzarella cheese
1-10oz package frozen chopped spinach, defrosted
1-14oz can artichoke hearts, chopped
1 tbsp lemon juice
1-2 tsp vegetarian Worcestershire sauce
1/8 tsp salt
10 – burrito size tortillas
(1) Heat a saute pan over medium heat, add olive oil, onions, and garlic. Saute for 4-5 minutes, until onions soften.
(2) In a large mixing bowl, combine cream cheese, mayo, shredded cheese, spinach, artichokes, lemon juice, Worcestershire sauce, salt, and sauteed onions. Stir until well combined.
(3) Spread 1/4-1/3 cup of the mixture onto a tortilla, and then roll the tortilla up. If possible, cover and let chill in the fridge for at least 30 minutes, preferably several hours. Cut into 1/4 inch sections, and keep chilled until ready to serve.
Sounds good, I have similar recipe I make for appetizers. I make sure to use spinach, whole wheat and tomato tortilla wraps.