Spinach Artichoke Pinwheels
Tender Flatout Flatbread filled with creamy spinach and artichoke dip and rolled into bite sized pinwheels.
Foto: Spend With PenniesIngredients
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.
Nutrition Facts
Macronutrients
Calories21
Fat1g
Source: Spend With Pennies
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