Name: Spinach Artichoke Swirls - Best Appetizer Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 sheet puff pastry, thawed; 1/2 cup cream cheese, softened; 1/4 cup sour cream; 1/2 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1/2 cup spinach, chopped; 1/2 cup artichoke hearts, chopped; 1 clove garlic, minced; Salt and black pepper, to taste; 1 egg, beaten (for egg wash)

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When I first pulled these spinach artichoke swirls out of the oven, the smell alone nearly had me burning my fingers trying to grab one. They’re a fun spin on the artichoke spinach dip recipe we all know, but baked into little golden bites that make you look like you spent hours in the kitchen. I mean, who doesn’t love an appetizer that doubles as finger food and conversation starter? This spinach artichoke dip recipe easy version takes everything people love about the creamy, cheesy dip and swirls it into puff pastry. The result? Crisp layers on the outside, gooey dip on the inside, and not a crumb left on the tray by the end of the night. I’ve tried other artichoke recipes before, but this one always disappears first. If you’ve ever searched for spinach and artichoke dip recipe ideas, or maybe an easy spinach and artichoke dip recipe for your next gathering, this is it. It’s hands down my favorite artichoke recipe for game nights, holiday parties, or those evenings when you just want to snack on something that feels a little indulgent but is surprisingly simple to make.

1) Key Takeaways
2) Easy Spinach Artichoke Swirls Recipe
3) Ingredients for Spinach Artichoke Swirls
4) How to Make Spinach Artichoke Swirls
5) Tips for Making Spinach Artichoke Swirls
6) Making Spinach Artichoke Swirls Ahead of Time
7) Storing Leftover Spinach Artichoke Swirls
8) Try these Appetizer Recipes next!
9) Spinach Artichoke Swirls
10) Nutrition

1) Key Takeaways

These swirls taste like your favorite spinach and artichoke dip baked into a flaky shell.
You can prep them ahead and bake just before serving.
They’re simple enough for weeknights yet fancy enough for guests.
One sheet of puff pastry makes enough to feed a small crowd.

2) Easy Spinach Artichoke Swirls Recipe

I’ve made a lot of appetizer recipes over the years, but these spinach artichoke swirls remain the ones I go back to the most. The flavor reminds me of that warm, cheesy dip we all scoop too much of at parties, except here it’s wrapped up neatly so you can grab it with your fingers. No chips breaking, no mess, no balancing plate tricks required.

The best part is how fast these come together. A few ingredients, a roll of puff pastry, and you’re halfway there. I usually set everything out before I start so I feel like I’m running my own little cooking show, minus the camera crew. It’s a short list but trust me, the results don’t taste like shortcuts.

What I love most is how versatile these swirls are. They work just as well at a game-day spread as they do on a holiday table. And honestly, they’ve saved me more than once when unexpected guests show up and I need something impressive that doesn’t keep me chained to the kitchen.

3) Ingredients for Spinach Artichoke Swirls

Puff Pastry: I start with one sheet of puff pastry, thawed but still cool. It puffs into buttery layers that feel far fancier than the effort I put in. It’s my little secret weapon for appetizers.

Cream Cheese: Softened cream cheese is the glue that holds the filling together. It gives that smooth, rich base that makes these swirls taste indulgent without being heavy.

Sour Cream: Just a spoonful lightens the filling. It adds a tang that cuts through the cheese, keeping each bite balanced instead of overly rich.

Mozzarella Cheese: Shredded mozzarella melts beautifully, stretching into those gooey strands everyone fights over. It blends well with the other cheeses without overpowering them.

Parmesan Cheese: I like to grate it fresh when I can. It adds that salty bite and a bit of nuttiness. Even a small sprinkle goes a long way in flavor.

Spinach: I chop it finely so it folds into the mixture without clumps. Spinach gives color, freshness, and a little bit of “hey, this snack has vegetables too.”

Artichoke Hearts: These are the star. I chop them into small pieces so you get a taste in every bite. Their briny flavor balances the richness of the cheese beautifully.

Garlic: One clove minced adds just enough flavor to keep the filling interesting. Too much and it takes over, but just right it ties everything together.

Salt and Pepper: I keep it simple here, just enough to bring the flavors forward without being distracting. A couple of pinches usually does the trick.

Egg: Beaten for an egg wash. Brushing it over the swirls gives them that glossy, golden look that makes them impossible to resist.

4) How to Make Spinach Artichoke Swirls

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. I like to get the oven hot first so I don’t forget later and ruin the flow.

Step 2: On a lightly floured surface, roll out the puff pastry sheet just a little. You don’t need to make it thin, just even and ready to hold the filling.

Step 3: Mix cream cheese, sour cream, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper in a bowl. It becomes this thick, cheesy mixture that looks almost too good to spread.

Step 4: Spread the mixture over the puff pastry, leaving a little border around the edges. That space helps when you roll it up later.

Step 5: Roll the pastry into a log, starting from the long side. Slice it into one-inch pieces. The spirals show up right away and already look impressive.

Step 6: Arrange the slices cut side up on the baking sheet. Leave space between them so they puff and don’t fuse into one giant swirl.

Step 7: Brush the tops with egg wash. This step turns them from pale to bakery-window golden.

Step 8: Bake for 18 to 20 minutes. They should be puffed and golden. I usually hover near the oven door at this point because the smell is torture.

Step 9: Serve warm. They’re at their best straight from the oven when the filling is gooey and the pastry is crisp.

5) Tips for Making Spinach Artichoke Swirls

One of the biggest tips I’ve learned is to keep the puff pastry cold until you’re ready to use it. If it gets too warm, it won’t puff the way you want, and that flaky texture is half the magic. So I only take it out of the fridge right before I roll it.

Another trick is not to overload the filling. It’s tempting to pile it on, but if you do, the swirls might unravel as they bake. A thin, even layer works best, and the flavors shine without spilling out onto the pan.

I also like to line the baking sheet with parchment instead of just greasing it. It makes cleanup easy, and the bottoms of the swirls stay crisp instead of soggy. Plus, no scrubbing later means more time enjoying the snacks with guests.

6) Making Spinach Artichoke Swirls Ahead of Time

These swirls are perfect for planning ahead. I often roll up the pastry with the filling, wrap it tightly in plastic, and refrigerate it until I’m ready to slice and bake. It holds up well for several hours and even overnight.

If you want to prepare days in advance, you can freeze the unbaked roll. Then, when the day comes, just slice the frozen roll, arrange the swirls, and bake. They may need a couple of extra minutes in the oven, but they come out tasting just as fresh.

I’ve even baked a batch early in the day and reheated them in the oven right before guests arrive. They crisp back up nicely, and nobody ever guesses they weren’t baked that second.

7) Storing Leftover Spinach Artichoke Swirls

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. They’ll last about three days before the pastry loses too much texture. To bring them back, I pop them in a hot oven for a few minutes, which restores some of the crispness.

I wouldn’t recommend the microwave. It warms them, but the pastry turns soft and chewy. The oven is the way to go if you want that satisfying crunch back.

Sometimes I’ll even pack a couple for lunch the next day. Cold, they’re still tasty, though definitely different. Think of it as two snacks in one: hot and gooey fresh from the oven, or cool and savory straight from the fridge.

8) Try these Appetizer Recipes next!

9) Spinach Artichoke Swirls