This Spinach Dip Rollup is everything you love about this popular appetizer, and more. A whole bag of baby spinach sautéed with garlic and butter, then mixed with cream cheese, sour cream, mayo and copious amounts of mozzarella, Swiss and Parmesan cheeses. Then rolled up into a flaky crescent roll and baked to golden perfection.
Spinach Dip Roll-ups
It will be hard not to nab a few bites before the guests arrive!
When the Holiday Season rolls around, it’s fun to find and try new recipes to serve along with your traditional favorites. Being creative in the kitchen can sometimes be a challenge, so allow me to help broaden your recipe collection.
With a homemade fresh baby spinach dip in the filling, we used crescent rolls that had been rolled out flat without separating pieces. Then you spread the dip on evenly, roll it up, and bake until golden and flaky.
This couldn’t be easier and the flavors are outstanding!
How to make spinach dip pinwheels
Make the dip
Technically, you could use a store-bought spinach dip for this. If you have one you love that you think will work well, and are pressed for time, give it a shot!
I highly recommend making up a batch of the homemade variety though. It is easy to do, and is one of my favorite things.
Just make sure you start with cream cheese that has been softened to room temperature, and then whipped up to a good, fluffy consistency. After that you will add your sour cream, mayo, seasonings, and some of the cheese and just give it a good stir to mix things up. Add your sauteed spinach in last, and stir just until it is evenly incorporated into the sour cream mix.
Roll them up
Next, open up your crescent rolls and unwind them gently, trying not to separate the perforated edges. Sprinkle a little flour on your rolling surface, and using a rolling pin roll them out a bit. You don’t really want to flatten them out much, you are mostly just trying to join those seams so the pinwheel doesn’t fall apart once you get to that point. You want your dough to be able to contain the filling.
Spread your filling on top, just about to the edges, and roll it up the “long way” and then place on a cookie sheet lined with parchment.
I like to add a few steam vent slashes across the top of the roll, and to bake on parchment paper to prevent any sticking.
Bake at 350° until golden brown, and then remove from the oven.
Let the finished rollups cool for 10-15 minutes, and then slice and serve!
What should I serve with spinach dip rollups?
Depending on when and where you are planning on serving them, these Spinach Dip Roll Ups could be used as a solo appetizer to any meal you’re serving. Serve them as a snack for a casual get together with your friends and family, or serve them before your favorite holiday meal.
They are filling enough to stand alone, but you could also offer a veggie tray or a variety of fruit alongside them as well. Something light to compliment the heartier roll ups.
Can I cook these on a pellet grill?
You sure can! We made our spinach dip roll-ups in the oven this time, but I wouldn’t hesitate for a minute to cook these on my Traeger or Camp Chef. Just make sure to keep an eye on the bottom. If things down there start to brown too quickly, just use my “upside down cake pan” trick to get the cookie sheet a bit farther away from the heat source.
What other recipes can I make with spinach?
I low-key LOVE spinach, so I’ve got a ton of great recipes that use up spinach on the site. Here are some of my favorites!
- Traeger Grilled Spinach
- Traeger Spinach Artichoke Dip
- Chicken Alfredo Lasagna with Spinach
- Bacon Spinach Breakfast Sandwich
- Creamy Skillet Spinach Tortellini
- Chicken and Spinach Pizza
Pin For Later!
- 2 teaspoons butter
- 6-ounce bag baby spinach
- 1 teaspoon minced garlic
- 1 cup mayo
- 8-ounce block cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella
- 1 cup shredded parmesan
- 1 pack crescent roll dough
- Take the butter and melt it over medium-high heat in a large non-stick skillet. Add in the garlic and saute for about 10 seconds before tossing in the bag of baby spinach. Stir continuously for 1-2 minutes, or until the spinach is wilted.
- Combine the mayo, cream cheese, and sour cream in a bowl with the salt and pepper, and stir until combined.
- Mix the sauteed spinach into the cream cheese/mayo mixture.
- Stir in the cheeses, reserving 1/2 cup of parmesan for the top.
- Lightly flour a surface and gently unroll the crescent dough, taking care not to tear the seams. Sprinkle a little flour onto the top and use a rolling pin to re-seal the edges as best as you can.
- Spread the dip onto the dough, and roll up.
- Gently place seam-side down on a parchment-lined baking sheet. Cut a few slits on the top that are approximately 1" long for ventilation.
- Sprinkle the rest of the parmesan cheese on top, and place into a pre-heated 325° oven or wood-pellet grill, such as a Traeger.
- Bake for 20-25 minutes, or until the dough is golden brown.
- Remove and let cool for 10-15 minutes before slicing into individual servings.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 403 Total Fat: 35g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 55mg Sodium: 585mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 9g