These Spinach Dip Roll-Ups are a simple, make-ahead appetizer that captures the familiar flavors of classic spinach dip in a handheld form. Made with cream cheese, sour cream, spinach, jalapeño, roasted red pepper, and large flour tortillas, they’re ideal for parties, holidays, game day, or casual get-togethers.
Roll-ups—sometimes called pinwheels—are one of the most versatile appetizers. They’re easy to assemble, travel well, and can be prepared ahead of time, which makes them a go-to option for entertaining. This version takes the creamy, savory profile of spinach dip and wraps it up in a tortilla for a neat, mess-free bite.
The filling blends cream cheese and sour cream for a smooth, tangy base. Frozen spinach adds that classic vegetable note, while a dry vegetable soup mix contributes a nostalgic, savory seasoning that you often taste in traditional spinach dip recipes. I add minced jalapeño for a gentle heat that the dairy balances, and strips of roasted red bell pepper for a touch of sweetness and a bright visual stripe through each pinwheel.
Because these roll-ups chill before slicing, they hold their shape and slice cleanly. They’re perfect for making a few hours or even a day ahead—assemble, refrigerate, then slice just before serving for the freshest presentation. The recipe requires minimal hands-on time and yields a crowd-pleasing appetizer with classic flavors presented in a convenient format.
Why You’ll Love This Recipe
- Simple ingredients, bold flavor. A creamy base of cream cheese and sour cream pairs with the savory boost of dry vegetable soup mix, while jalapeño and roasted red pepper provide subtle heat and color.
- Spinach dip without the bowl. All the familiar spinach dip flavors are wrapped into portable, easy-to-eat pinwheels—no need for a serving bowl or dippers.
- Make-ahead friendly. These roll-ups chill well, so you can prepare them in advance and slice them when guests arrive for quick, attractive service.
Ingredients
Gather the following ingredients before you begin:
- Frozen spinach – Thawed and drained; it provides the classic spinach dip base.
- Cream cheese – Softened for easy mixing and a silky texture.
- Sour cream – Adds tang and lightens the filling.
- Dry vegetable soup mix – A convenient seasoning that delivers savory depth.
- Jalapeños – Minced with seeds removed for mild heat.
- Large flour tortillas (10-inch) – Flexible and easy to roll.
- Roasted red bell pepper – Strips from a jar or freshly roasted for sweetness and color.
How To Make
Follow these straightforward steps to assemble the roll-ups. A printable recipe card with exact measurements and details is often included in the recipe block below.
- Cook the spinach according to package directions. Once cooked, transfer to a colander and rinse with cold water to cool, then squeeze out as much moisture as possible so the filling stays thick and tortillas remain firm.
- In a mixing bowl, beat the softened cream cheese, sour cream, and dry vegetable soup mix until smooth. Stir in the minced jalapeños and the well-drained spinach until evenly combined.
- Lay the tortillas on a clean surface. Spread roughly one-third of the spinach mixture over each tortilla, leaving about a 1/2-inch border on one side. Arrange strips of roasted red pepper across the center of each tortilla, trimming or piecing as needed to create a continuous stripe.
- Roll the tortillas starting from the side opposite the border. Roll tightly at first, then ease up slightly to prevent squeezing the filling out. Repeat with the remaining tortillas.
- Place the rolls on a plate, cover with plastic wrap, and refrigerate for at least one hour to firm up. When ready to serve, trim the ends, slice each roll into about 10 pinwheels, and arrange them on a serving platter.
Frequently Asked Questions
What kind of tortillas work best?
Soft, large flour tortillas are ideal because they bend easily without cracking. If your tortillas are a bit stiff, warm them briefly in a microwave or on a skillet to make them more pliable, then let them cool slightly before spreading the filling.
How do I keep the roll-ups from getting soggy?
Drain the cooked spinach thoroughly—use a towel or squeeze with your hands to remove excess water. Avoid overfilling the tortillas, which can make them harder to roll tightly and more likely to become soggy.
Can I make these the night before?
Yes. Assemble the rolls, wrap them tightly in plastic, and refrigerate. For the cleanest slices, cut them shortly before serving, but you can assemble them the night before if that’s more convenient.
More Roll-Up Recipes You’ll Love
- Turkey Club Sandwich Roll-Ups
- Turkey Bacon Cranberry Roll-Ups
- Veggie Pizza Roll-Ups
- Sun-Dried Tomato Basil Roll-Ups
- Strawberry Chicken Salad Sandwich Roll-Ups
These Spinach Dip Roll-Ups deliver all the comfort of a traditional spinach dip in a neat, bite-sized format. They’re easy to prepare, make ahead of time, and slice into attractive pinwheels that are ready for guests. If you give them a try, enjoy serving them warm from the fridge or at room temperature as a tasty, crowd-pleasing appetizer.
Spinach Dip Roll-Ups
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
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Cook the spinach according to the package directions.
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Transfer the cooked spinach to a colander and rinse with cold water to cool. Squeeze out as much moisture as possible to prevent soggy tortillas.
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In a bowl, use a hand mixer to combine cream cheese, sour cream, and vegetable soup mix until smooth. Add minced jalapeños and drained spinach, mixing until evenly incorporated.
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Spread about one-third of the mixture on each tortilla, leaving a 1/2-inch border. Place roasted red pepper strips down the center.
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Tightly roll each tortilla starting from the side opposite the border, then relax the roll slightly to keep the filling inside.
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Cover the rolls and refrigerate for at least one hour. When ready, trim the ends, slice into pinwheels (about 10 slices per roll), and serve.