I absolutely love this Spinach Dip Rolls Recipe because it takes that classic spinach artichoke dip we all adore and turns it into soft, buttery, handheld pockets of goodness. Whether you’re hosting a game day party or need a crowd-pleasing appetizer for holiday gatherings, these rolls are the perfect savory treat that always disappear fast.
What makes these spinach dip rolls truly special is the melty combination of cheeses paired with the tangy artichokes and fresh spinach, all wrapped in flaky puff pastry. When I first tried this, I was amazed at how easy and satisfying it was to assemble, yet impressively delicious—guaranteed to have everyone asking for seconds!
Why You’ll Love This Recipe
- Deliciously Crowd-Pleasing: These rolls are easy to share and perfect as finger food at any party or get-together.
- Quick and Simple: Using store-bought puff pastry keeps prep time short without sacrificing flavor.
- Flavorful Layering: The combo of Parmesan, Gruyère, and cheddar ensures a rich, gooey filling you’ll keep coming back to.
- Make-Ahead Friendly: You can prep rolls in advance and bake right before serving for maximum convenience.
Ingredients You’ll Need
The ingredients in this Spinach Dip Rolls Recipe come together beautifully to balance fresh, creamy, and savory elements, while the puff pastry adds that irresistible flaky exterior. Here are some tips to help you pick the best for each one.
- Frozen Spinach: Be sure to thaw and drain well to avoid soggy rolls; squeezing out excess water is a game-changer.
- Marinated Artichoke Hearts: Adds tang and texture; chopping them finely ensures they mix evenly with the other ingredients.
- Parmesan Cheese: Use freshly grated if possible for sharp, nutty flavor.
- Gruyère Cheese: This adds that lovely creamy meltiness and a hint of nuttiness.
- White Cheddar: Brings a mild punch that complements the other cheeses wonderfully.
- Garlic: Grated or finely chopped fresh garlic punches up the taste—the more, the merrier!
- Cream Cheese: Softened, this helps bind the filling and adds richness.
- Lemon Zest (optional): A bright note that lifts the whole mix, but you can skip it if you prefer a more traditional flavor.
- Crushed Red Pepper Flakes: Just a touch to give a subtle kick without overpowering the other ingredients.
- Kosher Salt: Essential for bringing all flavors together.
- Egg: Used both in the filling and as a wash for that gorgeous golden crust.
- Heavy Cream: Mixed with the egg to ensure a smooth egg wash and glossy finish.
- All-Purpose Flour: For dusting your work surface to prevent sticking while rolling out pastry.
- Puff Pastry: Make sure it’s thawed but still cold so it rolls smoothly and bakes up flaky.
- Everything Bagel Seasoning: Adds a flavorful, crunchy topping that makes these rolls irresistible.
Variations
I love making this recipe my own depending on what I have on hand or who’s coming over. Don’t hesitate to tweak the cheeses or spices to suit your taste—the spin on this classic is totally up to you!
- Mozzarella Swap: I once swapped out Gruyère for mozzarella for a milder, extra gooey texture, which everyone enjoyed.
- Spicy Kick: Adding finely chopped jalapeños to the filling gave these rolls a fun, spicy twist for game night.
- Vegan Version: Using plant-based cream cheese and dairy-free shredded cheeses makes this great for dairy-free friends.
- Herb Boost: Fresh dill or thyme mixed into the filling adds a fresh herb flavor I often recommend for summer entertaining.
How to Make Spinach Dip Rolls Recipe
Step 1: Whip Up the Creamy Filling
Start by combining the thawed, well-drained spinach with chopped marinated artichoke hearts, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest (if using), red pepper flakes, and salt in a big bowl. Mix everything thoroughly so every bite will have that flavorful, cheesy goodness. Getting rid of excess moisture from spinach here is crucial—otherwise your rolls might get soggy, and trust me, you don’t want that.
Step 2: Prepare the Puff Pastry for Filling
In a small bowl, whisk together the egg and heavy cream to make your egg wash. On a lightly floured surface, gently roll each thawed puff pastry sheet into a 10″x10″ square. Cutting each square in half will give you four rectangles total, perfect for rolling. Use a fork to poke the dough all over—this keeps the pastry from puffing unevenly around your filling.
Step 3: Fill and Roll Your Spinach Dip Rolls
Place one-quarter of your spinach mixture into a long “rope” along the edge of each rectangle closest to you. Brush the opposite edge with egg wash, then roll the dough carefully over the filling, rolling away from you to create a tight log. Use a fork to gently crimp the edges and seal them well. Repeat this process with the remaining pastries and filling. Lay the rolls on parchment, then pop them in the freezer for 20 minutes—this chill helps maintain their shape during baking.
Step 4: Slice, Season, and Bake to Golden Perfection
Preheat your oven to 425°F (220°C). Slice each chilled log into 4 pieces, giving you 16 perfect-sized rolls. Brush each one generously with the leftover egg wash and sprinkle everything bagel seasoning on top for that irresistible crunch and flavor boost. Bake for about 25 minutes or until they’re beautifully golden and flaky. Let them cool just a bit so you don’t burn your fingers—these are best enjoyed warm!
Pro Tips for Making Spinach Dip Rolls Recipe
- Squeeze That Spinach Well: I learned the hard way that excess water can make the rolls soggy, so using a clean kitchen towel to press out moisture is key.
- Keep Pastry Cold: If the dough gets warm and sticky, chill it briefly before rolling to get that perfect flaky texture.
- Don’t Overfill: Using too much filling can cause leaking and uneven baking, so stick to the recommended amount per roll.
- Freeze Before Baking: Freezing the formed rolls for 20 minutes really helps them hold their shape and bake evenly.
How to Serve Spinach Dip Rolls Recipe
Garnishes
I like to sprinkle a bit more everything bagel seasoning right before serving for extra texture and flavor. Sometimes a little fresh parsley or chopped chives adds a bright, fresh look and taste that pairs perfectly with the rich filling.
Side Dishes
These spinach dip rolls are great on their own but also shine alongside a crisp green salad or a bowl of tomato soup. For gatherings, I often offer a variety of dips and small plates to create a festive appetizer spread.
Creative Ways to Present
For parties, I like arranging the rolls on a wooden board with bowls of ranch, marinara, and garlic aioli for dipping. You can also stand the rolls upright in a bread basket lined with a colorful napkin—it makes for a charming and easy-to-grab display.
Make Ahead and Storage
Storing Leftovers
After baking, let the rolls cool completely, then store any leftovers in an airtight container in the fridge for up to 3 days. I’ve found that reheating in the oven keeps the pastry flaky better than the microwave.
Freezing
This recipe freezes beautifully! I prepare and roll the logs, slice into pieces, and freeze them on a tray before transferring to a freezer bag. When ready, just brush with egg wash and bake straight from frozen, adding a few extra minutes to the cook time.
Reheating
To reheat, I pop the rolls in a 350°F oven for 8-10 minutes until warmed through and the crust is crisp again. This method restores that fresh-baked feel better than microwaving, which can make the pastry soggy.
FAQs
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Can I use fresh spinach instead of frozen for the Spinach Dip Rolls Recipe?
Absolutely! If using fresh spinach, sauté it lightly and then squeeze out all the moisture before incorporating it into the filling. This keeps the rolls from becoming watery and helps maintain that perfect flaky texture.
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How long can I freeze the prepared spinach dip rolls?
You can freeze the shaped and sliced rolls for up to 2 months. Just be sure to wrap them well or store in airtight containers to prevent freezer burn. When baking from frozen, add about 5-7 minutes to the bake time.
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Is there a gluten-free version of this recipe?
While traditional puff pastry contains gluten, you can use gluten-free puff pastry alternatives available at specialty stores. Just check the packaging and adjust baking time as needed since gluten-free pastries can behave a bit differently.
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Can I make the filling ahead of time?
Yes! The filling can be mixed and stored in the fridge for up to 2 days before assembling the rolls. Just give it a good stir before using to redistribute any moisture.
Final Thoughts
I’m so glad you’re giving this Spinach Dip Rolls Recipe a try—these have become one of my go-to appetizers because they impress without any fuss. The combination of cheesy filling wrapped in flaky pastry is just irresistible and makes for a comforting, shareable snack that always brings smiles. Once you master this, I promise you’ll find yourself turning to it for gatherings, weeknight treats, or whenever you want a little taste of cozy indulgence. Enjoy every bite!
Print
Spinach Dip Rolls Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 1 hr 15 mins
- Yield: 16 rolls
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and savory Spinach Dip Rolls featuring a blend of spinach, artichokes, and cheeses wrapped in flaky puff pastry. Perfect as an appetizer or snack, these rolls offer a flavorful twist on traditional spinach dip with a crisp, golden crust and a hint of spice from crushed red pepper flakes.
Ingredients
Filling
- 1 lb. frozen spinach, thawed and drained
- 1 cup chopped marinated artichoke hearts (about 6 oz. drained)
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded white cheddar cheese
- 3 cloves garlic, grated or finely chopped
- 2 oz. cream cheese, room temperature
- Zest of 1 lemon (optional)
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. kosher salt
Dough and Topping
- 1 large egg
- 2 Tbsp. heavy cream
- All-purpose flour, for dusting
- 1 (17-oz.) package puff pastry, thawed
- 2 Tbsp. everything bagel seasoning or to taste
Instructions
- Prepare the Filling: In a large bowl, combine the thawed and drained spinach, chopped marinated artichoke hearts, shredded Parmesan, Gruyère, and white cheddar cheeses, grated garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Prepare the Dough: In a small bowl, whisk together the egg and heavy cream to create an egg wash. Lightly dust your work surface with all-purpose flour, then roll both sheets of thawed puff pastry into 10″ x 10″ squares. Cut each square into two rectangles, giving you four rectangles total.
- Assemble the Rolls: With the longer edge of a rectangle facing you, pierce the dough all over with a fork to prevent puffing. Spoon one-quarter of the spinach mixture into a straight line near the edge closest to you. Brush the opposite edge with the egg wash, then carefully roll the dough away from you, encasing the filling tightly. Use a fork to gently crimp the edges together to seal. Repeat this process with the remaining dough and filling to make four logs. Place the rolls on a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Preheat Oven and Slice Rolls: Position a rack in the center of the oven and preheat it to 425°F (220°C). Once chilled, slice each log into 4 equal pieces, resulting in 16 rolls. Arrange the slices on a parchment-lined baking sheet, brush each with egg wash, and sprinkle generously with everything bagel seasoning.
- Bake the Rolls: Bake the rolls in the preheated oven until the puff pastry is golden brown and crispy, approximately 25 minutes. Remove from the oven and allow to cool slightly before serving for best flavor and texture.
Notes
- Ensure the spinach is thoroughly drained to avoid soggy dough.
- Lemon zest is optional but adds a bright, fresh flavor to the filling.
- Freezing the assembled rolls before slicing helps maintain their shape during baking.
- Everything bagel seasoning can be substituted with sesame seeds or poppy seeds for a different topping.
- If puff pastry is frozen, allow adequate time for thawing in the refrigerator to prevent tearing while rolling.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
