Spinach & Bacon Pinwheels

Who doesn’t love a few good appetizers ahead of the big meal on Thanksgiving?

I love snacking before the feast. I usually don’t eat breakfast on Thanksgiving Day so I can save up my energy for all the food later in the day.

My family always set out a cheese plate and a few other appetizers before the turkey was ready. One of my favorites is pinwheels.

I’ve made several pinwheels over the years that I love. Ham & cream cheese, southwestern chicken, chicken and cranberry, veggie—they are all good in my book.

But these pinwheels may take the cake.

These are so addictive, you could eat a half dozen and not even realize it.

They’re simple and made with simple, classic ingredients. It’s almost like a spinach dip rolled up into a tortilla!

If you don’t have time to whip these up today (don’t worry, this is a little late) make sure to save this recipe for Christmas parties you have planned. You can even print the recipe card below!

Enjoy!

Spinach & Bacon Pinwheels

Servings: 10-12
Time: 20 mins
Difficulty: Easy
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A classic party treat with spinach, bacon and ranch.

Ingredients

1 pkg. large flour tortillas (about 8-10 needed)

1 pkg. frozen spinach (the square block in the freezer aisle)

1 cup sour cream

1 cup mayonnaise

1 Ranch style dressing mix packet (1 oz)

3 green onions, sliced

6 strips bacon, cooked and crumbled

Directions

Thaw spinach in the microwave. Using paper towels, dab water off spinach until it is dry.
In a large bowl, mix together sour cream, mayonnaise, ranch dressing and onions. Stir in spinach and bacon until well combined.
Spread spinach mixture, about 1/4 cup on each tortilla, leaving 1/4″ space around the outer edge of the tortilla. Tightly roll up tortilla.
Freeze tortillas rollups for 5-10 minutes. This ensures easier cutting.
Using a sharp serrated knife, cut tortillas into 1″ pinwheels. Serve.

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