Spinach Artichoke Dip Pinwheels
This recipe creates delightful Spinach Artichoke Dip Pinwheels using refrigerated pizza dough filled with a creamy, cheesy blend of artichoke hearts, spinach, mozzarella, cream cheese, mayonnaise, garlic, and basil. Rolled, sliced, and baked until golden, they make a perfect appetizer or snack.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Rolling Pin
- 1 Baking Sheet
Ingredients
Main
- * 1 refrigerated pizza dough
- * 1 15 oz can artichoke heart
- * 10 oz frozen spinach
- * 1 1/2 cup shredded mozzarella cheese
- * 1/2 cup mayonnaise
- * 8 oz cream cheese softened
- * 1 tablespoon minced garlic
- * 1/2 tsp dried basil
- * 1/4 tsp garlic salt
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Thaw the frozen spinach completely, then squeeze out as much excess water as possible using a clean kitchen towel.
- Drain and finely chop the canned artichoke hearts.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, minced garlic, dried basil, and garlic salt until smooth.
- Add the drained spinach, chopped artichoke hearts, and shredded mozzarella cheese to the cream cheese mixture. Mix until well combined.
- Unroll the refrigerated pizza dough on a lightly floured surface or parchment paper. Spread the spinach artichoke dip evenly over the entire surface of the dough, leaving a small border.
- Starting from one long side, tightly roll up the dough into a log.
- Carefully transfer the log to the prepared baking sheet. For cleaner slices, you may chill the log in the refrigerator for 15-20 minutes.
- Slice the log into 1/2-inch thick pinwheels and arrange them flat on the prepared baking sheet.
- Bake for 15-20 minutes, or until the pinwheels are golden brown and the cheese is bubbly. Serve warm.
Notes
1. Ensure the frozen spinach is thoroughly thawed and squeezed dry to prevent a watery dip, which can make the pinwheels soggy. A clean kitchen towel works best for this.2. Soften the cream cheese completely at room temperature before mixing to achieve a smooth, lump-free dip consistency.3. For enhanced flavor, consider roasting the minced garlic lightly before adding it to the dip. A pinch of red pepper flakes can also add a subtle kick.4. Chill the rolled dough log in the refrigerator for 15-20 minutes before slicing. This helps firm up the dough and the filling, resulting in cleaner, more uniform pinwheels.5. Bake until golden brown and the cheese is bubbly, but avoid overbaking to keep the dough tender.