Spinach Artichoke Pinwheels

Name: Spinach Artichoke Pinwheels
Prep time: 15 min
Total time: 15 min
Yield: 36 porsi
Cuisine: Indonesian
Ingredients: 1 package flatbread (regular or light); 8 ounces cream cheese (softened); ¼ cup mayonnaise; ¼ cup sour cream; ¼ cup shredded Parmesan cheese; 1 packet dry vegetable soup mix; ¼ cup pimentos (diced and drained); 3 g reen onions (chopped); 10 ounces frozen chopped spinach (thawed drained & squeezed dry, 1 box); 13 -14 ounces artichoke hearts (water packed, 1 can)

Tender Flatout Flatbread filled with creamy spinach and artichoke dip and rolled into bite sized pinwheels.

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy ⭐ 4.9 (19) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

36 servings

1 package flatbread (regular or light)
8 ounces cream cheese (softened)
¼ cup mayonnaise
¼ cup sour cream
¼ cup shredded Parmesan cheese
1 packet dry vegetable soup mix
¼ cup pimentos (diced and drained)
3 g reen onions (chopped)
10 ounces frozen chopped spinach (thawed drained & squeezed dry, 1 box)
13 -14 ounces artichoke hearts (water packed, 1 can)

Steps

With a mixer on medium, combine cream cheese, mayonnaise and sour cream until fluffy.
Stir in remaining dip ingredients.
Divide the filling equally over 6 Flatout flatbreads and spread evenly leaving a 1″ border.
Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate up to 24 hours.
Once chilled, cut each roll into 6 slices.