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vegan spinach artichoke dip

Vegan Spinach Artichoke Dip Pinwheels Recipe

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Remember those pinwheel snacks from summer barbecues? They’re usually made with tortillas and stuffed with turkey and cheese or a similar combination. While the traditional format may be meat and dairy based, pinwheels don’t have to be off limits when you’re vegan. In fact, I like our vegan pinwheels recipe a thousand times better because it borrows ingredients from one of my all time favorite party snacks and apps – spinach artichoke dip.

vegan spinach artichoke dip pinwheels on white plate
Here’s the situation: garlicky sautéed spinach, marinated artichoke hearts, and our Garlic & Herb Cheeze Spread are mashed together and spread on the vegan puff pastry sheet. Roll it up like a burrito, slice into pieces, and bake until flaky and golden. Yes, you read that right. These vegan pinwheels are baked for maximum decadence and deliciousness.

vegan spinach artichoke dip
As it’s written, our recipe for Vegan Spinach Artichoke Dip Pinwheels makes 10 relatively hearty pinwheels. I think they’d make a perfect first course or even a great grab-and-go savory breakfast. If you’re fixing to serve a crowd, there’s plenty of filling to spread on two vegan puff pastry sheets. Just keep in mind your pinwheels will be smaller.

spinach artichoke dip puff pastries on a baking sheet
If you’ve ever had spinach artichoke dip and are looking for a plant-based version that’s both delicious and bite-sized, you’ve come to the right place. Our Vegan Spinach Artichoke Dip Pinwheel Recipe use just a handful of ingredients and come together quickly! Serve these cuties at brunch, a barbecue, or for a night of watching Dead to Me on Netflix (I’m obsessed, anyone else?)

If you make them, remember to tag us on Instagram @plant_perks so we can see your creation!

Peace.Love.Plants.

Tiffany


Vegan Spinach Artichoke Dip Pinwheels Recipe

vegan spinach artichoke dip pinwheels
Makes 10
Ingredients

  • 1 vegan puff pastry sheet, thawed
  • Flour, for dusting
  • 1 teaspoon olive oil
  • 10 ounces baby spinach
  • 2 teaspoons minced garlic
  • Pinch of salt and black pepper
  • ½ cup marinated artichoke hearts, drained and chopped
  • 1 package Plant Perks Garlic & Herb Cheeze Spread

Instructions

  1. Unfold the thawed puff pastry sheet on a clean surface and dust with a bit of flour. Roll a few times with a rolling pin to flatten.
  2. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, then add the baby spinach. Season with a pinch of salt and black pepper and cook until the spinach is wilted, about 2 minutes.
  3. Transfer the cooked spinach to a fine mesh strainer (or a nut milk bag if you have one) and press out as much water as possible. Combine the spinach, chopped artichoke hearts, and Garlic & Herb Cheeze Spread in a bowl and mix to combine. Taste and add a pinch more salt if necessary (I did).
  4. Preheat your oven to 400F. Spread the cheeze mixture in an even layer on the puff pastry sheet. Starting from one of the short ends, roll the puff pastry into a log – it should look like a burrito. Place the log on a plate and refrigerate for 20 minutes.
  5. Line a baking sheet with parchment paper. Remove the cheeze log from the refrigerator and use a very sharp knife to slice it into ½-inch pieces. Arrange the pinwheels on the baking sheet spaced about an inch apart. Bake for 15 to 20 minutes, or until golden and toasty. Remove from the oven and serve warm.
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