Spinach Dip Roll-Ups

These Spinach Dip Roll-Ups are an easy make-ahead appetizer inspired by classic spinach dip. Made with cream cheese, sour cream, spinach, jalapeño, roasted red pepper, and flour tortillas, they’re perfect for parties, holidays, game day, and casual entertaining.

Course Appetizer, Snack

Cuisine American

Keyword pinwheels, roll-ups, spinach, spinach dip

Prep Time 15

Chilling Time 1

Servings

Calories 43kcal

Ingredients

9 ounces package frozen spinach
8 ounces cream cheese softened
1/3 cup sour cream
1/2 packet Knorr vegetable soup mix
2 jalapeños seeds removed and minced
3 10-inch flour tortillas
Roasted red bell pepper from a 7.25-ounce jar, cut into strips

Instructions

Cook the spinach according to the package directions.
Transfer the cooked spinach to a colander or strainer and rinse with cold water to cool. Squeeze out as much moisture as possible. This helps keep the filling thick and prevents the tortillas from getting soggy.
In a mixing bowl, use a hand mixer to combine the cream cheese, sour cream, and vegetable soup mix until smooth and well blended. Add the minced jalapeños and spinach, then mix again until evenly combined.
Lay the tortillas on a clean work surface. Spread one-third of the spinach mixture over each tortilla, leaving about a 1/2-inch border on one side. Place strips of roasted red pepper across the center of each tortilla, piecing them together as needed.
Starting on the side opposite the border, roll each tortilla tightly at first, then ease up slightly as you continue rolling so the filling doesn’t squeeze out. Repeat with the remaining tortillas.
Place the rolled tortillas on a plate and cover with plastic wrap. Refrigerate for at least one hour before serving.
To serve, remove the plastic wrap and trim the ends of each roll. Cut each roll into 10 slices, arrange on a serving plate, and enjoy!

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