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Spinach Artichoke Pinwheels


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


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 over night. Remove plastic wrap and cut into pinwheels or halves before serving.

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

The Super Quick Version
No time to make from scratch? Just stop by our Deli and pick up a pound of our Spinach Artichoke Dip to use as the filling.


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