We’ve got cookies, cupcakes, decadent desserts, even cupcake trees, and now it’s time for the go-to appetizer of the season! Actually these spinach dip pinwheels are my go-to app year-round, but they get extra attention around the holidays. Think everything you love about spinach dip wrapped up in puff pastry – they’re even better than they sound. And I zhushed them up even more this season by adding roasted red peppers to the mix so now they’re red and green. I really can’t help myself this time of year – everything needs to be as pretty and festive as it is delicious! Ya with me?
Okay, so not only are these ridiculously good, but they’re also super simple to make and even better, you can make them ahead of time, freeze, and bake them off when you need them. Like when you have unexpected company drop in, or you want to dazzle at your holiday party, or you’re having girl’s night. Or maybe you’ve decided that a few pinwheels and wine sound like the best dinner ever – and I can tell you they kind of are.
What exactly makes these the best spinach dip pinwheels? First is definitely the cheese factor (priorities) and how it bubbles up and gets a little crisp after some time in the oven. The other thing is the fresh spinach – I sautéed it with garlic and it totally takes this app up a notch, or 12! And even though it’s a spinach dip, they’re incredibly light, so you have room for dessert!
The biggest tip when making these is to make sure the spinach and roasted peppers are very well drained. If you don’t get rid of that excess moisture, you’ll wind up with soggy puff pastry and nobody’s got time for that. I should also tell you that you’re probably going to want to make extra because they disappear in a snap. Must have something to do with that bubbling cheese!
I can’t wait to hear what you think of them!
Everyone’s favorite dip gets even better when it’s combined with puff pastry. Spinach dip pinwheels studded with roasted red peppers are the ultimate holiday appetizer and one that is always a hit!
- 1 egg
- 2 teaspoons water
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 6 cups (8-9 ounces) fresh spinach, chopped
- 4 ounces cream cheese, room temperature
- 1 tablespoon mayonnaise
- 1 tablespoon parmesan cheese
- salt and pepper
- 1/4 cup asiago cheese
- 1/4 cup roasted red peppers, drained well and chopped
- 2 tablespoons all purpose flour
- 1/2 of 17.03-ounce package puff pastry, thawed according to package
- Preheat oven to 400 degrees. Line a Farberware® 11x17-inch cookie sheet with parch-ment paper. In a small bowl, beat egg with water and set aside.
- Add olive oil to a Farberware® purECOok™ Ceramic Nonstick skillet over medium heat. Add minced garlic and cook for one minute, until fragrant. Add chopped spinach and cook for 2-3 minutes until wilted, tossing continuously. Remove from heat, transfer to a colander and drain all the liquid from the spinach. Once spinach has cooled, wrap the spinach in paper towels and squeeze out as much moisture as possible.
- Head over to Farberware for the remainder of the Spinach Dip Pinwheel recipe. Enjoy!
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for your continued support and allowing me to share what I love.
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware.