Name: Spinach Dip Rolls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: PT-489267H40M44S
Cuisine: American
Ingredients: 1 lb. frozen spinach, thawed, 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; 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

I absolutely love how these Spinach Dip Rolls recipe turns out—crispy, flaky puff pastry enveloping a creamy, cheesy spinach and artichoke filling. It’s one of those recipes that seems fancy enough for guests yet easy enough for a weeknight snack. Whenever I bring these to a party, my family and friends go crazy for them, and honestly, it’s so satisfying to make something this delicious with just a handful of ingredients.

You’ll find that the combination of cheeses with spinach and tangy artichokes gives these rolls a perfect balance of flavor and texture. Plus, because they’re individually rolled and sliced, they’re excellent for sharing—and super convenient for serving. Whether you’re hosting a game day get-together or just craving a cozy bite at home, this Spinach Dip Rolls recipe has you covered.

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Why You’ll Love This Recipe

Flaky Puff Pastry: The perfectly golden, buttery crust adds crunch and richness to each bite.
Creamy, Savory Filling: A blend of spinach, artichokes, and cheeses creates a luscious, flavorful center.
Make-Ahead-Friendly: You can freeze the rolled logs before baking, making it easy to prepare in advance.
Crowd-Pleasing Finger Food: These rolls are bite-sized and perfect for parties, snacking, or casual entertaining.

There are five golden brown pastries stacked on a white plate with a white marbled background. Each pastry has a crispy layered crust topped with a mix of sesame seeds, black seeds, and small brown bits creating a crunchy texture. The pastries are rectangular and filled with a green, leafy filling visible at the open ends. The surface of each pastry shows uneven flaky layers, and the green filling inside looks moist and finely chopped. The plate holds the pastries close together, showing the fluffy and rich texture of the filling inside photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays its part to make this Spinach Dip Rolls recipe both flavorful and easy to assemble. Fresh-tasting spinach works beautifully with the creamy cheeses, and the puff pastry makes everything flaky and delicious without extra effort. Here are the key ingredients and why I love using them.

Frozen spinach: Easy to use and keeps well—just be sure to thaw and drain it thoroughly to avoid soggy rolls.
Marinated artichoke hearts: Adds tangy flavor and great texture; chopping them finely helps them blend well.
Parmesan cheese: Sharp and nutty, it provides a lovely depth of flavor.
Gruyère cheese: Melts beautifully and lends a slightly sweet, creamy note.
White cheddar: Adds a bit of sharpness and richness to balance the creaminess.
Garlic: Fresh garlic is a must—it brings that bright, savory punch.
Cream cheese: Helps bind the filling and gives it that smooth, dreamy texture.
Lemon zest (optional): Gives a hint of freshness and brightness that really wakes up the flavors.
Crushed red pepper flakes: A little heat adds complexity without overpowering.
Kosher salt: Essential for seasoning to bring out all the flavors.
Large egg and heavy cream: These make the egg wash mixture that gives the pastry a perfect golden finish.
All-purpose flour: For dusting—to keep your workspace from sticking while you roll out the dough.
Puff pastry: The star of the show—buy it thawed and ready to roll for an easy shortcut.
Everything bagel seasoning: This is my favorite finishing touch—it adds crunch and another layer of flavor on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that the Spinach Dip Rolls recipe is versatile enough for you to customize depending on your mood or pantry staples. Over the years, I’ve tweaked the filling and toppings in a few ways to suit different tastes and dietary preferences.

Use feta instead of cheddar: For a tangier boost, swapping in feta creates a Mediterranean twist that’s a family favorite in my house.
Add cooked bacon bits: Throwing in some crisp bacon takes these rolls from vegetarian to a crowd-pleasing savory treat.
Go dairy-free: I’ve used dairy-free cream cheese and vegan cheese alternatives to make these rolls suitable for lactose intolerance—you won’t miss the dairy!
Seasoning swaps: Instead of everything bagel seasoning, try sprinkling za’atar or smoked paprika for a different flavor dimension.

How to Make Spinach Dip Rolls Recipe

Step 1: Mix the Flavorful Filling

Start by combining the thawed and well-drained spinach with chopped marinated artichokes, Parmesan, Gruyère, white cheddar, garlic, and cream cheese. Don’t rush the draining—squeeze out as much moisture as you can to keep your rolls from getting soggy. Add lemon zest if using, red pepper flakes, and kosher salt, then mix everything until fully blended. I like using my hands here; it helps integrate everything smoothly and check for any large bits that need breaking up.

Step 2: Prepare the Dough and Egg Wash

Whisk together the egg and heavy cream in a small bowl—that’s your egg wash to brush over the pastry for a golden glow. On a lightly floured surface, roll each sheet of thawed puff pastry to a roughly 10-inch square, then cut each in half to create rectangles. Keep your workspace dusted with flour to prevent sticking—puff pastry is delicate but forgiving once you get used to handling it.

Step 3: Assemble the Rolls

Place one rectangle with the longer edge facing you and pierce the dough all over with a fork so it bakes evenly. Spoon about a quarter of the spinach mixture in a neat rope along the edge closest to you, then brush the opposite edge with egg wash. Roll the dough tightly over the filling, sealing the edge by gently crimping with a fork. Repeat until you have four rolls. Transfer them to a parchment-lined baking sheet, then freeze for about 20 minutes—this chilling step helps them hold their shape when baking.

Step 4: Slice and Season

Remove the logs from the freezer, slice each one into four even pieces, and arrange them spaced on the baking sheet. Give each piece a brush of the egg wash and sprinkle with everything bagel seasoning (or your seasoning of choice). This final touch adds a lovely texture and flavor boost that you wouldn’t want to skip!

Step 5: Bake to Golden Perfection

Bake in a preheated 425°F oven until the pastry is puffed and golden brown—usually about 25 minutes. The smell as they bake is incredible, and it means you’re nearly ready to enjoy these delicious rolls! Let them cool slightly before serving, though I admit I sometimes sneak a piece while still warm.

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Pro Tips for Making Spinach Dip Rolls Recipe

Drain the Spinach Well: I learned that squeezing spinach dry with a clean kitchen towel makes all the difference in preventing soggy, under-baked rolls.
Chill the Rolls Before Baking: Freezing the assembled logs helps them keep their shape and makes slicing neater.
Use Fresh Garlic: Freshly grated garlic enhances flavor much more than garlic powder—don’t skip it!
Don’t Overfill: Keeping the filling in a neat rope helps each roll bake evenly and makes for a prettier presentation.

How to Serve Spinach Dip Rolls Recipe

The image shows several golden-brown puff pastry rolls on a white marbled surface, each topped with a mix of toasted sesame seeds and spices that create a speckled dark and light pattern. The rolls are rectangular, with flaky layers visible on the edges. Some of the rolls have green spinach and melted cheese filling oozing slightly out from the sides, showing creamy and textured green layers inside. One roll is broken in the center display, revealing a thick layer of green spinach and creamy white cheese inside. Scattered around the rolls on the surface are bits of toasted seeds and spices, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off my Spinach Dip Rolls with an extra sprinkle of fresh chopped parsley or chives—they add a nice pop of color and freshness that balances the richness. Sometimes, a light drizzle of good-quality olive oil right after baking gives them an irresistible shine and aroma.

Side Dishes

These rolls are fantastic on their own, but I love pairing them with a crisp green salad dressed lightly with lemon vinaigrette or alongside a bowl of tomato soup for a cozy, comforting meal. They also hold their own alongside other game day snacks like wings or cheese boards.

Creative Ways to Present

For holiday gatherings or cocktail parties, I like serving the spinach dip rolls on a wooden board with small bowls of dipping sauces—ranch, pesto, or a tangy marinara work great. Arranging them standing upright like little pinwheels always gets compliments and makes them easy to grab.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked rolls in an airtight container in the fridge; they keep nicely for up to 3 days. Before reheating, I recommend bringing them back to room temperature to help maintain that flaky texture.

Freezing

One of my favorite discoveries with this recipe is freezing the unbaked assembled rolls before slicing and baking. Freeze them solid on a tray, then transfer to a freezer bag. When you want to enjoy, just slice, brush with egg wash, and bake straight from frozen—adding a few extra minutes to the bake time.

Reheating

To reheat leftovers, I pop the rolls in a 350°F oven for about 10 minutes until warmed through and crisp on the outside. Avoid microwaving if you want to keep that delicate pastry texture intact.

FAQs

Can I use fresh spinach instead of frozen for this Spinach Dip Rolls recipe?

Absolutely! If you prefer fresh spinach, just be sure to sauté it lightly until wilted, then cool it down and squeeze out all excess moisture before mixing it into the filling. This step is crucial to avoid soggy rolls.
How do I prevent the puff pastry from getting soggy?

Draining the spinach thoroughly and freezing the rolled logs before baking are two key steps I rely on to keep the pastry crisp. Also, piercing the dough with a fork helps create steam vents that prevent sogginess.
Can I make these rolls ahead of time?

Yes! You can assemble and freeze the logs before baking. When ready, just slice, add your toppings, and bake from frozen—perfect for planning ahead and reducing last-minute kitchen stress.
What can I serve with spinach dip rolls?

They pair wonderfully with salads, creamy soups like tomato bisque, or alongside other finger foods for parties. Fresh dips and herb garnishes also complement the rich, savory flavors.

Final Thoughts

Honestly, this Spinach Dip Rolls recipe is one of those gems that I return to whenever I want an impressive but fuss-free appetizer. That flaky puff pastry combined with the cheesy, garlicky filling hits all the right notes. I hope you’ll give this recipe a try and enjoy the process as much as the delicious results—it’s like giving yourself a little moment of homemade indulgence. Trust me, once you make them, these rolls will become a favorite in your snack and party rotation!