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Spinach Artichoke Pinwheels


  • 1 c. fresh baby spinach, stems removed and finely chopped
  • 1/2 c. artichoke hearts, finely chopped
  • 1/4 c. roasted red peppers, chopped
  • 16 oz. cream cheese, softened
  • 8 10-inch flour tortillas


Combine spinach, artichokes, red peppers and cream cheese in a bowl and stir until well blended. Spread even amount onto each tortilla, distributing evenly across the entire surface. Roll into "logs," wrap in plastic wrap and refrigerate for 2 hours or overnight. Remove plastic wrap and cut into pinwheels or halves before serving.

Creative Add-Ins
Crumbled Cooked Bacon
Diced Jalapenos
Shredded Cheddar Cheese



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