3-Ingredient Spinach and Artichoke Dip Pinwheels - ready to eat in under 20 minutes!!! Spinach and artichoke dip, parmesan cheese and puff pastry. Can make ahead of time and refrigerate or freezer for later. Great for parties and tailgating! There are never any leftovers!! #appetizer #puffpastry #spinachdip
1(16-oz)container prepared spinach and artichoke dip
¾cupshredded parmesan cheese
Preheat oven to 400ºF. Line baking sheets with parchment paper.
Unfold one sheet of puff pastry. Top with 1/3 of spinach and artichoke dip. Top dip with 1/4 cup parmesan cheese.
Starting at the long side, roll up jelly roll style. Cut into 16 pieces. Place slices on prepared baking sheet. Repeat with remaining two sheets of puff pastry.
Bake for 15 to 18 minutes, until golden brown.
The secret is a tub of store-bought spinach dip. I used a tub of spinach and artichoke dip from Publix. I got it in the deli section next to all their prepared foods. If you want to make your own spinach and artichoke dip, go for it! I didn't want to take the extra time to make spinach and artichoke dip this time. PLUS Publix's dip is really good, and I could use any leftovers as a dip.
This recipe will make about 4 dozen pinwheels if you use the whole tub of spinach and artichoke dip.
You can certainly make less or more, depending on how many appetizers you need.
You can make these ahead of time and refrigerate or freeze for later. Just pop them in the oven when you are ready to eat!
You can bake these pinwheels frozen. Just add a few minutes to the cooking time.