There’s something joyous about biting into a warm Spinach and Artichoke Dip Roll, where creamy convenience meets irresistible flavor. Over the past few months, I’ve tested this recipe multiple times, adjusting and enhancing to create a delightful balance of rich and savory. Each batch brought its own little surprises—like discovering that a touch of garlic elevates the flavor to new heights! If you enjoy these, you might also love my Baked Spinach Dip recipe.
About Spinach and Artichoke Dip Rolls
These Spinach and Artichoke Dip Rolls are a comforting twist on the classic dip you know and love. I’ve made them for family gatherings, weeknight dinners, and even just for myself on a cozy night in. It’s a budget-friendly dish that can be customized based on what you have at home, and they make a fantastic appetizer.
- Quick prep: Perfect when you need something tasty in a short time.
- Versatile: Ideal for various occasions—parties, holidays, or casual meals.
- Family favorite: Everyone enjoys the creamy combination of flavors.
- Did you know? Artichokes are packed with antioxidants, making them both tasty and nutritious!
Key Ingredients & Their Roles
- Spinach: Adds a bright, earthy flavor. Fresh or frozen works, but make sure to drain the excess moisture from frozen!
- Artichokes: Provide a delightful texture and tang. Canned or jarred artichokes save prep time.
- Cream Cheese: The creamy base that blends everything smoothly. For a lighter option, consider low-fat cream cheese.
- Cheddar Cheese: Adds a sharp flavor that complements the other ingredients well; substitute with mozzarella for a milder taste.
How to Make Spinach and Artichoke Dip Rolls
- In a skillet, sauté minced garlic in olive oil until fragrant, about 1 minute. This step adds a wonderful aroma to your filling.
- Mix in chopped spinach and diced artichokes, cooking until heated through, approximately 3–5 minutes. The mixture should be vibrant and glistening.
- Remove from heat and stir in cream cheese and shredded cheddar until fully combined. Look for a creamy texture with no lumps.
- Layer the filling onto a tortilla, roll tightly, and slice into pinwheels. Serve warm for the best taste!
Pro Tips & Troubleshooting
- When sautéing the garlic, keep a close eye on it so it doesn’t burn; it should just be fragrant and not browned.
- A common issue is rolling the tortillas too tightly—this can make them hard to cut. Looser rolls will hold better!
- If you want to switch it up, consider adding bacon bits for a smoky flavor or jalapeños for some heat!
- These rolls can double easily; just ensure you have enough filling for each tortilla.
Storage & Make-Ahead Guide
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. To reheat, place them in the oven at 350°F for about 10–15 minutes until heated through. When I stored some in the freezer, they retained their flavor beautifully!
Serving Suggestions
These Spinach and Artichoke Dip Rolls are fantastic paired with a light salad or served with a zesty marinara sauce for dipping. If you’re looking to round out the meal, try serving them alongside my Creamy Garlic Chicken Rice Skillet or Homemade Baked Spinach Dip.
Frequently Asked Questions
- What can I substitute for cream cheese? You can use ricotta or a vegan cream cheese for a lighter option.
- Can I make these rolls ahead of time? Yes! You can prepare them a day in advance and store them in the fridge.
- How do I reheat leftovers? Bake them in the oven at 350°F for about 10–15 minutes.
- Can these be frozen? Absolutely! Wrap them tightly and freeze for up to 2 months.
- Are there any variations I can try? Feel free to add in diced tomatoes or different cheese blends!
Final Thoughts
I’m continually impressed by how a simple Spinach and Artichoke Dip Roll can elevate any gathering. Enjoy them fresh out of the oven, dipped in your favorite sauce, and don’t hesitate to explore your own flavor combinations. I love hearing what you think, so please share your culinary adventures!
More Recipes You’ll Love
- Baked Spinach Dip – a creamy classic that’s always a crowd-pleaser
- Creamy Garlic Chicken Rice Skillet – incorporates similar flavors and textures
- Cheesy Broccoli Potato Soup – complements the creamy dip with comforting warmth
Spinach and Artichoke Dip Rolls
Ingredients
Main Ingredients
- 1 cup chopped spinach use fresh or thawed frozen
- 1 cup artichokes drained and chopped
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese for a sharp flavor
Extras
- 2 cloves garlic minced
- 4 large tortillas soft flour or whole wheat
Instructions
Preparation Steps
- In a skillet, sauté minced garlic in olive oil until fragrant, about 1 minute.1 cup chopped spinach
- Mix in chopped spinach and diced artichokes, cooking until heated through, approximately 3–5 minutes.1 cup chopped spinach, 1 cup artichokes
- Remove from heat and stir in cream cheese and shredded cheddar until fully combined.8 oz cream cheese, 1 cup shredded cheddar cheese
- Layer the filling onto a tortilla, roll tightly, and slice into pinwheels. Serve warm.
Notes
If frozen, they can last for up to 2 months.
Reheat in the oven for the best texture.