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Spinach Roll-Ups Recipe
Spinach Roll-Ups Recipe photo by Taste of Home

Spinach Roll-Ups Recipe

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These pretty pinwheels capture the classic flavor of spinach dip served in a bread bowl.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-14 servings


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 package (3 ounces) cream cheese, softened
  • 6 green onions, chopped
  • 1/3 cup crumbled cooked bacon
  • 1 envelope ranch salad dressing mix
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 6 flour tortillas (8 inches), warmed

Nutritional Facts

3 roll-ups equals 241 calories, 18 g fat (4 g saturated fat), 20 mg cholesterol, 492 mg sodium, 15 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic wrap. Refrigerate for at least 5 hours.
  2. With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Spinach Roll-Ups in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p30

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jul. 5, 2014

"Good & easy but the ranch dressing made them a little on the salty side. But will make them again."

Reviewed Dec. 15, 2009

"If the other reviewer would have followed the directions--roll them and then refrigerate them, they would have cut beautifully. I made this recipe exactly as written and they turned out fantastic. I made them for a Christmas party at work and everyone just loved them. This will definitely be on my list of favorites to make--very easy and delicious!"

Reviewed Dec. 2, 2009

"Great flavored recipe. The problem is rolling them tightly and cutting them uniformly. The ranch dressing makes this recipe a little salty. I made the filling the day before; spread it on the tortillas before the party and let the rolls sit in the refrigerater a few hours. I think more cream cheese and less may would hold the filling together a little better."

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