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Party-ready spins on a classic spinach dip

These Classic Spinach Dip Pinwheels bring the creamy, savory flavor of a beloved party dip into neat bite-sized swirls that smell faintly of bacon and fresh spinach and offer a satisfying crunch from water chestnuts. They’re perfect for game-day spreads, potlucks, or an easy appetizer before dinner. One practical cooking insight: remove as much liquid as possible from the thawed spinach with a clean kitchen towel or cheesecloth so the filling stays firm and the tortillas roll without soggy spots. You can serve them alongside other handheld starters like bite-sized spinach dip pinwheels for a multi-appetizer table.

Why these pinwheels are a make-ahead win

The recipe is forgiving and fast—most of the work is mixing and chilling—so you can assemble hours ahead and slice right before guests arrive. The combination of cream cheese, mayo, and sour cream gives a rich, spreadable base while the Knorr Vegetable Recipe Mix adds an instant boost of savory seasoning without chopping extra herbs. If you need a weekend breakfast or brunch companion, these also pair well with a freshly baked loaf such as soft Amish white bread for a comforting spread.

Little things guests love about these pinwheels

Quick highlights

Creamy texture balanced with crisp water chestnuts
Smoky bite from bacon pieces that contrasts the mellow spread
Visual appeal: green tortillas wrapped around a pale green filling with flecks of bacon
No baking required—cold, easy to transport, and finger-food friendly

Fast assembly roadmap

Start with draining and chopping, then make the filling, spread it on tortillas, roll tightly, chill, and slice. The whole workflow is an assembly line: prep ingredients → mix filling → spread and roll → chill → slice and plate. If you want a warm starter to follow, these work nicely before a soup course like sausage tortellini soup with spinach.

Smart prep strategies before you start

Thaw and squeeze the frozen spinach well ahead of time (several hours or overnight in the fridge wrapped in paper towels).
Soften cream cheese at room temperature to make mixing effortless.
Crisp the bacon the day before and keep it refrigerated in an airtight container for quick folding into the filling.
If you need to cut time further, chop the water chestnuts while spinach is draining.

What you’ll need

10 oz frozen chopped spinach (thawed and well-drained), 4 oz cream cheese (softened), ½ cup mayonnaise, ½ cup sour cream, ¼ cup (half packet) Knorr Vegetable Recipe Mix, ½ cup bacon pieces, 4 oz water chestnuts (chopped), 4 spinach flour tortillas

Try pairing these pinwheels with a hearty main like baked chicken ricotta meatballs for a larger menu.

Ingredient guidance and substitutions

Spinach: Frozen chopped is convenient and consistent; fresh spinach can work if cooked, squeezed dry, and finely chopped.
Cream cheese: Use full-fat for the best texture; whipped cream cheese speeds mixing.
Mayo and sour cream: Balance richness and tang—use Greek yogurt for fewer calories and extra protein.
Knorr Vegetable Recipe Mix: Adds instant seasoning; substitute with 1½ teaspoons vegetable bouillon powder plus ½ teaspoon garlic powder and ¼ teaspoon onion powder if unavailable.
Bacon pieces: Use cooked, crisped bacon for texture—turkey bacon works as a leaner option.
Water chestnuts: Provide crunch; sub with finely chopped celery for a similar crunch if needed.
Tortillas: Spinach-flour tortillas add color and flavor, but plain flour tortillas are fine too.

Step-by-step assembly explained clearly

Chop the water chestnuts into small, even pieces so they distribute through the filling.
In a large bowl, combine the thawed and very well-drained spinach with the softened cream cheese, mayonnaise, sour cream, and the magic ingredient—Knorr Vegetable Recipe Mix—mixing until smooth and evenly seasoned.
Fold the chopped water chestnuts and crispy bacon pieces into the spinach-cream mixture until they are evenly incorporated.
Take a spinach tortilla and spread a quarter of the spinach mixture evenly over the surface, leaving a tiny margin at the edge; roll it up tightly from one end to the other, and repeat with the remaining tortillas and filling.
Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least one hour to firm up and make slicing clean.
When you’re ready to serve, unwrap the plastic, slice off the ends to make neat edges, then cut each roll into 6 pieces about 1 inch each and arrange them neatly on a platter.

Timing and appearance cues to watch for

Chill at least 60 minutes; 2 hours gives a firmer slice.
Rolls should feel compact when lightly pressed—if they’re soft, chill longer.
When slicing, use a sharp serrated knife and a gentle sawing motion to avoid squashing the swirl.

Best ways to serve and pair

These pinwheels are versatile—serve them as a casual appetizer or as part of a brunch board alongside breads, cheeses, and pickles. They also make great party finger food, picnic fare, or a light side at a cocktail hour.

Serving ideas

Arrange them with a trio of dipping sauces (ranch, spicy mayo, or a lemon-garlic aioli)
Add to a sandwich station as a cold snack option
Pair with crudités and olives for a Mediterranean-style platter

How to store and keep them safe

Store the wrapped rolls or sliced pinwheels in an airtight container in the refrigerator. They’re best eaten within 2–3 days for freshness and food safety because of the mayonnaise and sour cream.

Storage reminders

Refrigerate within two hours of making.
Do not freeze sliced pinwheels; texture will suffer—you can freeze uncut rolls, thaw in fridge, then slice.
If rolls were frozen, thaw completely in the refrigerator before slicing.

Tools and helpful shortcuts

Use a fine mesh strainer or clean dish towel to press liquid from the spinach, and a rubber spatula for scraping the bowl. Chopping water chestnuts in a food processor saves time, and slicing with a sharp serrated knife helps preserve the swirl.

Extra tips

Use parchment under the roll when slicing to keep a clean board.
Make the filling a day ahead for quicker assembly the day of your event.

Flavor and diet swaps to try

Swap bacon for smoked salmon or sun-dried tomatoes for a different savory note, or make it vegetarian by omitting bacon and boosting umami with a little miso paste. Use low-fat dairy or Greek yogurt to reduce calories, and gluten-free tortillas for a gluten-free version.

Easy substitutions

Vegetarian: omit bacon and add 1–2 teaspoons soy sauce or miso for depth
Lower fat: replace mayo with light mayo or extra Greek yogurt
Gluten-free: use gluten-free tortillas or large lettuce leaves for wraps

Quick nutrition snapshot per serving

Serving size: 6 pinwheels (about 1 roll)
Calories: ~530 kcal
Protein: ~14 g
Fat: ~45 g
Carbohydrates: ~20 g

Nutrition adjustment notes

These are estimates based on typical ingredient values; use your product labels for precise tracking.
To lower calories and fat, reduce mayonnaise, substitute Greek yogurt, and use turkey bacon.

Common questions answered

Q: Can I make these a day ahead?
A: Yes—assemble, wrap, and refrigerate for up to 24 hours; slice just before serving for the best presentation.

Q: Can I freeze the pinwheels?
A: Freeze uncut, tightly wrapped rolls for up to one month; thaw in the refrigerator and slice when ready to serve. Avoid freezing after slicing to prevent sogginess.

Q: What can I use instead of bacon for a vegetarian option?
A: Try smoked paprika and crisped chestnuts or sun-dried tomatoes for a smoky, savory bite that mimics bacon’s depth.

Q: Are these safe for a potluck?
A: Yes—keep refrigerated until serving and return leftovers to the fridge promptly; keep them chilled on a tray over ice if sitting out for longer than one hour.

Give them a try—your guests will thank you

These Classic Spinach Dip Pinwheels are simple to make, easy to transport, and deliver big flavor in every bite—perfect for your next gathering. With a little prep and a short chill, you’ll have an attractive, crowd-pleasing appetizer ready to slice and serve.