This is the Perfect Spinach Artichoke Puff Pastry Appetizer to make-ahead for a delicious and easy Thanksgiving Appetizer! With all the holiday parties coming up, it’s hard to keep track of them! By having these ingredients in your kitchen, you’re ready for whatever kind of party that comes up!
Why You’ll Love…
This Spinach Artichoke Appetizer is the perfect bite-sized appetizer to serve during all the parties of the holiday season! It’s a perfect make-ahead recipe or a quick recipe to throw together last minute! Nothing better than taking one of the best dips and wrapping it in buttery puff pastry! The creamy dip with the flaky pastry is the perfect combination for a Thanksgiving appetizer!
Substitutions and Additions:
This is such an easy appetizer but I have a few ways to spice up these quick and easy Spinach Artichoke Bites!
Swap Out Puff Pastry: I love the buttery layers of puff pastry, but you can also use pie dough or phyllo dough! One time for an appetizer party, I put dollops of spinach artichoke dip in phyllo dough cups and those were a huge win! I recommend making sure whatever you want to put them in is nice and crunchy to pair with the dip! You could even grab the chips at the store that are in little cup pieces!
Make Your Own Dip: If you have a little bit of extra time, you can always make your own spinach artichoke dip! There’s a ton of easy recipes that use a delicious cream cheese mixture with the artichokes and spinach that would add a ton of flavor to this appetizer! However, store-bought is a great quick option, especially if you need to buy dairy-free alternatives to satisfy everyone at your party!
Types of Cheese: I love the gooey melt of mozzarella cheese, but you can really add as much cheese as you like! I love the combination of mozzarella and parmesan cheese, but you can add in gouda, white cheddar, or whatever your favorite type of cheese! Feel free to add a combination of two or three different cheeses as well!
Add Some Spice: Need something to warm you up during the holiday season?? Add a fun little kick to these puff pastry pinwheels by adding in red pepper flakes, a drizzle of siracha, or a few dashes of hot sauce!
Swap Out Your Dips: If spinach artichoke dip isn’t your vibe, you can really add any thick spreadable dip in here instead! I’ve even made a recipe that used pesto instead and that was delicious! Grab whatever dip or sauce is in your pantry and go to town! We all know the puff pastry is the star here! Or you could take these in a sweet note and add Nutella and jam in the middle! Give them a sprinkle of powdered sugar and you have a delicious sweet puff pastry dessert in no time!
If you need other last-minute Thanksgiving recipes, I have all of my favorite recipes linked here for you!
Equipment Needed:
Rolling Pin – I like to roll out the sheet of puff pastry just slightly so it’s not as thick! It also helps to roll out the creases in the puff pastry sheets!
Baking Sheet – I use a large baking sheet with a piece of parchment paper on the top to give the puff pastry plenty of room to spread out and crisp up in the oven!
Butter Knife – I use a butter knife to spread the dip over the puff pastry and then for cutting the pieces! If you feel like you’re struggling to cut clean lines on the puff pastry roll, you can pop it in the freezer for about 15 minutes to help!!!
Pastry Brush – When it comes to brushing on the egg wash, I love to use my silicone pastry brush! You don’t have to worry about any bristles falling on this pastry brush and it’s super easy to pop in the dishwasher to clean! If you don’t have one, you can just use your finger to spread it on the edges!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. On a cutting board, roll out store-bought puff pastry.
Step 2. Spread a thin layer of the spinach artichoke dip on the puff pastry, leaving a inch border on one side of the puff pastry. Then add on shredded cheese.
Step 3: Roll the puff pastry up and pinch it close using the 1 inch border that doesn’t have dip. Brush with an egg wash and roll in sesame seeds.
Step 4. Cut into one inch slices and place on a parchment lined baking sheet. Bake in a preheated oven until golden brown.
Storage Instructions:
I recommend making these right before you’re ready to serve them! They’re great warm from the oven or at room temperature!
If you want to make these ahead of time, I recommend spreading the artichoke dip on the puff pastry and rolling it up. Then wrap securely in plastic wrap and place in the fridge. Then when you’re ready to serve it you can add the egg wash and pop it in the oven!
Helpful Tips and Tricks
If you are going to make your own spinach artichoke dip, make sure you remove excess water from the frozen spinach! We don’t want any excess moisture that could make the puff pastry soggy! We want flaky crunchy layers, not soggy puff pastry!
If you want to spice up your store-bought dip, you can always add in some grated garlic and lemon zest to brighten up a store-bought dip! This would add a little extra flavor while still being easy to throw together!
These Spinach Artichoke Pinwheels are the perfect easy and delicious appetizer to bring to any holiday party! While classic chips and dip are always great recipe, this is one of thos delicious appetizers that feeds a crowd and looks bit more special for the holiday season!
Cheers!
-Holly Michelle
Perfect Spinach Artichoke Puff Pastry Appetizer
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1 roll Puff Pastry
- 1 cup Spinach Artichoke Dip
- 1/2 cup Shredded Mozzarella
- 1 Egg
- 2 tablespoons Sesame Seeds
- Pinch of Flaky Salt
Instructions
- Preheat oven to 400 degrees.
- Roll out puff pastry sheet.1 roll Puff Pastry
- Spread a thin layer of spinach artichoke dip over the puff pastry piece. Then sprinkle over cheese. Roll up into a thin log.1 cup Spinach Artichoke Dip, 1/2 cup Shredded Mozzarella
- Brush with egg wash (1 egg mixed with a splash of water) and roll in sesame seeds.1 Egg, 2 tablespoons Sesame Seeds
- Cut into 1 inch pieces and place swirl up on a baking sheet.
- Bake for about 15-17 minutes until golden brown.
- Let cool slightly and a pinch of flaky salt before serving!Pinch of Flaky Salt
