Spinach and Artichoke Dip Rolls
Creamy and savory rolls filled with spinach and artichoke dip, perfect for gatherings or a cozy night in.
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
Keep any leftovers in an airtight container in the fridge for up to 3 days.
If frozen, they can last for up to 2 months.
Reheat in the oven for the best texture.
If frozen, they can last for up to 2 months.
Reheat in the oven for the best texture.
Nutrition
Serving: 123gCalories: 231kcalCarbohydrates: 23g
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