We’ve redone classic holiday dips as decadent pinwheel appetizers! And yes, we’re talking brie, warmed spinach and artichoke, and all the other deliciously addictive dips you indulge in once a year. We thought, ‘how can we enhance these classics, making them even easier to eat and enjoy?’ Of course, only one solution was brought to the table (which is basically the same solution we have for all eating endeavors) and that was to wrap them up. In this case, we used our new Non-GMO Wraps, which conveniently come in a variety of festive flavors and colors. In the end we think we did right by these dips: they’re easy-to-make, easy-to-take, and easy-to-enjoy – all the best ingredients for a holiday table full of flavor and fun. Enjoy!

Mushroom, Goat Cheese and Prosciutto Pinwheels 

The Italian flavors of the mushroom-goat cheese spread, prosciutto and basil are a perfect pairing with our Non-GMO Wraps, Tomato-Basil. Serve them with marinara sauce on the side as an optional dipper.

Prep time: 30 min (plus 2 hrs chilling) | Cook time: 5 min


8 ounces button mushrooms, trimmed

½ onion, cut into chunks

1 garlic clove

2 teaspoons olive oil

1 teaspoon minced fresh thyme

Salt and freshly ground black pepper, to taste

6 ounces soft goat cheese, at room temperature

4 Non-GMO Wraps, Tomato-Basil

1 (4-ounce) package thinly sliced prosciutto

1 bunch fresh basil

Marinara sauce, for dipping (optional)


Place mushrooms in a food processor. Pulse 10-12 times to finely chop (don’t let them turn to mush). Scrape mushrooms into a bowl. Repeat with onion and garlic.

Heat oil in a large skillet over medium-high heat. Add mushrooms, onion and garlic to pan. Sprinkle with thyme, salt and pepper. Sauté 5 minutes or until onions are tender and liquid released from mushrooms evaporates. Scrape mushroom mixture into a medium bowl and set aside 5-10 minutes to cool slightly. Add goat cheese, salt and pepper, stirring to combine thoroughly.

Working with 1 wrap at a time, spread each wrap with about 1/3 cup goat cheese mixture. Top with 1-2 slices prosciutto and several basil leaves. Roll tightly. Wrap tightly in plastic wrap. Refrigerate 2 hours and up to overnight. Using a serrated knife, cut each roll into 8 slices.\

Number of Servings: 16

Calories: 70 | Total fat: 4.5 grams | Total carbohydrates: 5 grams | Dietary fiber: 2 grams | Protein: 6 grams


Spinach and Artichoke Dip Pinwheels

Great for a holiday get-together, these pinwheels take a cue from the classic dip right down to serving them warm. You can make the pinwheels ahead of time, roll up and refrigerate to slice, pop under the broiler and serve as a last-minute appetizer.

Prep time: 20 min (plus 2 hrs chilling)| Cook time: 2 min


1 (8-ounce) package cream cheese, softened

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1½ cups frozen artichoke hearts, thawed and chopped

½ cup finely grated Parmesan cheese, divided

3 tablespoons sour cream

3 tablespoons mayonnaise

½ teaspoon salt

1/8 teaspoon cayenne

1 package Non-GMO Wraps, Power Greens

4 slices bacon, cooked and crumbled


Combine cream cheese, spinach, artichoke hearts, ¼ cup Parmesan, sour cream, mayonnaise, salt and cayenne in a medium bowl.

Working with 1 wrap at a time, spread each with about 1/3 cup filling. Sprinkle with bacon. Roll tightly. Wrap tightly in plastic wrap. Refrigerate at least 2 hours and up to 3 days.

Preheat broiler.

Cut each roll into 8 slices, using a serrated knife. Place pinwheels on a foil-lined baking sheet. Sprinkle evenly with remaining ¼ cup Parmesan. Broil 90 seconds or until lightly browned on top. Serve warm.

Number of Servings: 24 [appetizer figure 2 pp or 4 servings per tortilla]

Calories: 90 | Total fat: 7 grams | Total carbohydrates: 5 grams | Dietary fiber: 3 grams | Protein: 4 grams

Gluten Free Brie and Cranberry Pinwheels

We doctored up canned whole-cranberry sauce with warm winter spices, but you can substitute your favorite cranberry sauce (you’ll need ¼ cup for the pinwheels plus extra for serving). Any soft cheese, such as Camembert, can stand in for Brie, and you can swap the arugula for baby spinach.

Pro Tip: A small offset spatula, typically used for icing cakes, also is a smart tool to spread the soft cheese.

Prep time: 15 min (plus 2 hrs chilling) | Cook time: 1 min


1 (14-ounce) can whole cranberry sauce

1 teaspoon orange zest

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

6 ounces Brie cheese

2 Non-GMO Gluten Free Wraps, Cassava Flour

1 cup baby arugula

Combine first 4 ingredients in a small bowl.

Warm Brie in microwave 10-20 seconds to soften (or for 5 minutes in a 250° oven).


Place wraps on a flat work surface. Spread evenly with softened Brie. Spread each with about 2 tablespoons cranberry mixture. Top evenly with arugula. Roll tightly. Wrap tightly in plastic wrap. Refrigerate 2 hours and up to overnight. Cut each roll into 8 slices. Serve with extra cranberry mixture on the side for dipping.

Number of Servings: 16

Calories: 80 | Total fat: 3.5 grams | Total carbohydrates: 12 grams | Dietary fiber: 1 grams | Protein: 2 grams