Best 6 Spinach And Artichoke Wrap Recipes

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Indulge in the delectable Spinach and Artichoke Wrap, a symphony of flavors that will tantalize your taste buds. This versatile dish, perfect for lunch, dinner, or even as an appetizer, combines the creamy richness of artichoke hearts, the vibrant freshness of spinach, and a blend of savory spices, all wrapped in a warm and fluffy tortilla. With three variations to choose from, including a vegetarian option, this recipe offers something for every palate.

The Classic Spinach and Artichoke Wrap is a crowd-pleaser, featuring a creamy filling made from scratch with fresh spinach, artichoke hearts, cream cheese, Parmesan cheese, and a hint of garlic. For a lighter, yet equally satisfying option, the Lightened-Up Spinach and Artichoke Wrap swaps out the cream cheese for Greek yogurt, reducing the calories without compromising on taste. And for those seeking a meatless delight, the Vegetarian Spinach and Artichoke Wrap incorporates hearty black beans and a zesty salsa, creating a protein-packed and flavorful experience.

Each variation of the Spinach and Artichoke Wrap is incredibly easy to make, requiring minimal prep time and cooking skills. Simply combine the filling ingredients, spread them evenly over a tortilla, top with shredded cheese, and bake until golden brown. Enjoy these wraps hot and crispy, accompanied by your favorite dipping sauce for an extra burst of flavor.

Let's cook with our recipes!

SPINACH ARTICHOKE PINWHEELS



Spinach Artichoke Pinwheels image

Tender Flatout Flatbread filled with creamy spinach and artichoke dip and rolled into bite sized pinwheels.

Provided by Holly Nilsson

Categories     Appetizer

Time 15m

Number Of Ingredients 10

1 package Flatout Flatbread (regular or light)
1 package cream cheese (softened (8 oz))
¼ cup mayonnaise
¼ cup sour cream
¼ cup parmesan cheese (shredded)
1 packet dry vegetable soup mix
¼ cup pimentos (diced and drained)
3 green onions (chopped)
1 package frozen chopped spinach (thawed drained & squeezed dry (10 ounces))
1 can artichoke hearts (water packed, 13-14 ounces)

Steps:

  • With a mixer on medium, combine cream cheese, mayonnaise and sour cream until fluffy.
  • Stir in remaining dip ingredients.
  • Divide the filling equally over 6 Flatout flatbreads and spread evenly leaving a 1″ border.
  • Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate up to 24 hours.
  • Once chilled, cut each roll into 6 slices.

Nutrition Facts : Calories 21 kcal, Fat 1 g, Cholesterol 1 mg, Sodium 33 mg, ServingSize 1 serving

SPINACH AND ARTICHOKE WRAP



Spinach and Artichoke Wrap image

This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 2

Number Of Ingredients 6

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

Steps:

  • Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
  • Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH ARTICHOKE BABKA



Spinach Artichoke Babka image

Provided by Duff Goldman

Categories     main-dish

Time 4h

Yield Two 9-by-5-inch babkas

Number Of Ingredients 29

One 1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
4 1/2 cups all-purpose flour, plus more for dusting
1/3 cup sugar
1 1/2 teaspoons kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
10 tablespoons unsalted butter, cut into tablespoons, at room temperature
Extra-virgin olive oil, for greasing
10 artichoke hearts in water, drained
1 cup chopped frozen spinach, thawed and drained
1 cup cream cheese, at room temperature
1/2 cup shredded low-moisture mozzarella
1/2 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cubed, at room temperature
1/3 cup finely grated Parmesan
2 tablespoons dried parsley
All-purpose flour, for dusting
1/2 cup finely grated Parmesan
1/2 cup shredded low-moisture mozzarella
Extra-virgin olive oil, for drizzling
Nonstick cooking spray
2 tablespoons unsalted butter, melted

Steps:

  • For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
  • For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
  • For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
  • For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
  • Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
  • Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.

CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE



Chicken, Spinach and Artichoke Pasta Bake image

Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 16

8 oz uncooked rotini pasta (about 2 1/3 cups)
1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon finely chopped garlic (3 cloves)
3/4 cup mayonnaise
1 cup sour cream
1 cup milk
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 can (14 oz) small artichoke hearts, drained and coarsely chopped
1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain
1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar)
2 cups shredded Monterey Jack cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
  • In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
  • Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
  • If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).

Nutrition Facts : Calories 640, Carbohydrate 35 g, Cholesterol 105 mg, Fat 5, Fiber 5 g, Protein 36 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g

SPINACH ARTICHOKE DIP FROM REYNOLDS WRAP®



Spinach Artichoke Dip from Reynolds Wrap® image

Creamy, cheesy spinach-artichoke dip is baked in Reynolds Wrap® Pan Lining Paper for easy clean-up.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time P1DT1h15m

Yield 14

Number Of Ingredients 11

Reynolds Wrap® Pan Lining Paper
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
2 tablespoons milk
2 teaspoons garlic powder
1 (12 ounce) jar artichoke hearts, drained and coarsely chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded pepperjack cheese
1 cup shredded Parmesan cheese
¼ cup chopped roasted red pepper
Assorted crackers or tortilla chips

Steps:

  • Preheat oven to 375 degrees F.
  • Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
  • Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
  • Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 14.9 g, Cholesterol 35.9 mg, Fat 22.5 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 510.5 mg, Sugar 1.6 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
  • Fresh Ingredients: Use fresh spinach and artichokes for the best flavor. If you can't find fresh artichokes, you can use canned or frozen artichoke hearts.
  • Seasoning: Don't be afraid to season your spinach and artichoke dip to taste. Add more garlic, salt, or pepper if you like.
  • Cheese: Use a good quality cheese that melts well. A blend of mozzarella and cheddar is a classic choice, but you can also use Parmesan, Gruyère, or Provolone.
  • Cooking: Cook the spinach and artichoke dip until it is bubbly and hot. This will help to ensure that the cheese is melted and the flavors are well combined.
  • Serving: Serve the spinach and artichoke dip with your favorite dipping chips or crackers. You can also use it as a filling for sandwiches or wraps.

Conclusion:

Spinach and artichoke dip is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for parties, potlucks, or a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can make a spinach and artichoke dip that is sure to impress your friends and family. So next time you're looking for a tasty and easy appetizer or snack, give spinach and artichoke dip a try!

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