Spinach and Artichoke Dip Pinwheels

Great for a holiday or game-day get-together, these pinwheels take a cue from the classic dip right down to serving them warm. You can make the pinwheels ahead of time, roll up and refrigerate to slice, pop under the broiler and serve as a last-minute appetizer.

Prep time: 20 min (plus 2 hrs chilling)| Cook time: 2 min

Ingredients

1 (8-ounce) package cream cheese, softened

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1½ cups frozen artichoke hearts, thawed and chopped

½ cup finely grated Parmesan cheese, divided

3 tablespoons sour cream

3 tablespoons mayonnaise

½ teaspoon salt

1/8 teaspoon cayenne

1 package Non-GMO Wraps, Power Greens

4 slices bacon, cooked and crumbled

 

Directions

Combine cream cheese, spinach, artichoke hearts, ¼ cup Parmesan, sour cream, mayonnaise, salt and cayenne in a medium bowl.

Working with 1 wrap at a time, spread each with about 1/3 cup filling. Sprinkle with bacon. Roll tightly. Wrap tightly in plastic wrap. Refrigerate at least 2 hours and up to 3 days.

Preheat broiler.

Cut each roll into 8 slices, using a serrated knife. Place pinwheels on a foil-lined baking sheet. Sprinkle evenly with remaining ¼ cup Parmesan. Broil 90 seconds or until lightly browned on top. Serve warm.

Number of Servings: 24 [appetizer figure 2 pp or 4 servings per tortilla]

Calories: 90 | Total fat: 7 grams | Total carbohydrates: 5 grams | Dietary fiber: 3 grams | Protein: 4 grams