Ingredients
Dip Mixture
- 10 oz frozen chopped spinach, squeezed to remove liquid
- 1 carrot, peeled and grated
- 4 oz sour cream
- ¼ cup mayonnaise
- 8 oz whipped cream cheese
- 1.4 oz packet Knorr® Vegetable recipe mix
- 8 oz water chestnuts, drained and chopped
- 3 green onions, chopped
Assembly
- 6 whole wheat tortillas
Instructions
- Prepare the Dip Mixture: In a large bowl, thoroughly stir together the squeezed spinach, grated carrot, sour cream, mayonnaise, whipped cream cheese, Knorr® vegetable dip mix seasoning, chopped water chestnuts, and green onions until well combined.
- Chill the Dip: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. This step firms up the mixture, making it easier to spread and roll.
- Assemble Pinwheels: Remove the dip from the fridge, give it a quick stir, then spread just under ½ cup of the mixture evenly over each whole wheat tortilla, going to the edges.
- Roll and Slice: Roll each tortilla tightly into a log shape. Using a bread knife, slice each rolled log into 4 to 5 pinwheels.
- Serve: Arrange the pinwheels on a platter and serve cold. Any leftover dip can be thinned with extra mayonnaise and sour cream to be served as a dip.
Notes
- Make sure to squeeze out as much liquid as possible from the frozen spinach to prevent sogginess.
- Chilling the dip mixture is essential to ensure firm log formation and easy slicing.
- Feel free to substitute the tortillas with gluten-free wraps if needed.
- Leftover dip makes a great accompaniment for crackers or fresh veggies.
- These pinwheels are best served fresh but can be stored covered in the fridge for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
