Spinach Artichoke Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1/2 cup frozen chopped spinach thawed and squeezed completely dry
- 1/2 cup canned artichoke hearts drained and finely chopped
- 1/3 cup grated parmesan cheese
- 1 clove garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Beat the cream cheese with the garlic, parmesan, salt, and pepper until smooth.
- Fold in the squeezed-dry spinach and chopped artichoke hearts, mixing until evenly distributed with no wet pockets.
- Spread half the mixture over one tortilla, right to within 1/2 inch of the edge.
- Roll the tortilla into a tight log, starting from the edge closest to you.
- Wrap tightly in plastic wrap and repeat with the second tortilla.
- Refrigerate for at least 1 hour, until the log holds its shape when pressed.
- Trim the uneven ends with a serrated knife.
- Slice into 3/4 inch rounds and arrange spiral-side up on a platter.
Good to Know
Squeeze the thawed spinach in a clean kitchen towel, twisting hard; a colander alone won't get it dry enough.