Turn a favorite dippable appetizer into a convenient, hand-held treat. These Traeger Artichoke Dip Pinwheels transform classic artichoke dip into crisp, golden pinwheels wrapped in flaky puff pastry. They’re easy to make ahead, reheat beautifully, and are excellent for parties, snacks, or using up leftover dip.
Traeger Artichoke Dip Pinwheels
This recipe combines tender artichoke hearts, melty cheeses, and a creamy, garlicky base, all rolled inside buttery puff pastry. Cream cheese, sour cream, and mayonnaise form a rich, smooth filling, enhanced by garlic and a balanced mix of seasonings. Shredded mozzarella and grated Parmesan add stringy, savory richness while the chopped artichokes contribute texture and a subtle bite. Baked until puffed and golden, these pinwheels deliver an elegant appetizer with comforting, familiar flavors.
Why You’ll Love This Dish
- Looks Impressive, Takes Little Effort: They read as a fancy appetizer but are simple to assemble.
- Customizable: Add spinach, jalapeño, bacon, or herbs to suit your taste.
- Make-Ahead Friendly: Prepare the filling in advance or assemble and refrigerate until baking time.
- Everyone Enjoys Them: Mild, cheesy flavors make these easy crowd-pleasers.
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Recipe Shopping List
You likely have many of these pantry staples already. For exact measurements, see the recipe card below.
- Cream cheese
- Sour cream
- Mayonnaise
- Olive oil
- Fresh garlic
- Garlic powder
- Chopped artichoke hearts (canned or jarred)
- Salt and pepper
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- All-purpose flour (for dusting)
- Puff pastry sheets
- Egg (for egg wash)
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How To Make This Recipe
Below is a concise overview of the process. For best results follow the full recipe and measurements in the recipe card toward the end of the page.
- Preheat – Heat your Traeger or oven to 375°F (190°C).
- Prepare the filling – Combine the cream cheese, sour cream, mayo, garlic, garlic powder, salt, pepper, chopped artichokes, mozzarella, and Parmesan until evenly mixed and creamy.
- Roll – Lightly flour a work surface and roll the puff pastry into a slightly larger rectangle so the filling will spread evenly.
- Assemble – Spread the dip filling in a thin, even layer across the pastry. Roll the pastry into a firm log and slice into roughly 1-inch rounds.
- Bake – Arrange the pinwheels on a parchment-lined baking sheet, bake for about 15 minutes, brush with an egg wash, then continue baking 5–10 minutes more until golden and puffed.
- Serve – Let cool briefly before serving warm or at room temperature.
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FAQ
Yes. Prepare the filling or fully assemble the pinwheels ahead of time and store them in an airtight container in the refrigerator. Reheat in your Traeger, oven, or air fryer until warmed through and the pastry is crisp.
Absolutely. Canned or jarred artichoke hearts are convenient and work perfectly for the dip—just drain and chop them before adding.
Add thawed, well-drained spinach for a spinach-artichoke version. For a little heat, mix in diced jalapeño or a pinch of red pepper flakes. Prosciutto or crispy bacon can add a smoky savory note.
Try this with one of our
Traeger Smoked Cream Cheese Recipes!
More Appetizer Recipes
- Bruschetta Recipe
- Philadelphia Roll Sushi Tower
- BBQ Pork Nachos
- Smoked Pulled Pork Poutine
- Smoked Cauliflower with Cheese Sauce
- Warm Marinated Olives
- Hot Dog Burnt Ends
- Chicken Wing Lollipops
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Traeger Artichoke Dip Pinwheels
Flaky puff pastry filled with a creamy, cheesy artichoke mixture—ideal for parties and easy to prepare ahead.
Ingredients
Artichoke Dip
- 4 ounces cream cheese
- ½ tablespoon garlic powder
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic, minced
- 8 ounces artichoke hearts, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Puff Pastry
- 1 tablespoon flour (for dusting)
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your Traeger or conventional oven to 375°F (190°C).
- Combine the cream cheese, garlic powder, sour cream, mayo, minced garlic, chopped artichokes, salt, pepper, mozzarella, and Parmesan in a bowl until smooth and evenly mixed.
- Lightly flour a work surface and roll each puff pastry sheet into an even rectangle.
- Spread the artichoke mixture across each pastry sheet in a thin, even layer.
- Starting from a long edge, roll each pastry into a tight log. Use a sharp knife to slice into 1-inch rounds.
- Place rounds on a parchment-lined baking sheet, leaving space between each for expansion.
- Bake for 15 minutes, then brush with the beaten egg and return to the oven for an additional 5–10 minutes, or until the pinwheels are golden brown and puffed.
- Allow pinwheels to cool for a few minutes before serving warm.
Recommended Products
- Parchment paper baking sheets
- Flat cookie sheet or baking tray (approximately 16 x 14 inches)
Nutrition Information
Yield: 8 | Serving size: 1
Amount per serving (estimate): Calories: 249; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 61mg; Sodium: 401mg; Carbohydrates: 10g; Fiber: 2g; Sugars: 1g; Protein: 8g.
Nutrition data is an estimate. Consult a trusted source if you require precise values for medical or dietary purposes.
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