Spinach Roll-Ups

Spinach Roll-Ups

110 Reviews 6 Pics
  • Prep

    10 m
  • Ready In

    1 h 15 m
Recipe by  MS K

“I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.”

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Adjust Servings

Original recipe yields 7 dozen



  1. In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
  2. Slice each roll-up into 1 inch servings no more than 3 hours before serving.

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Reviews (110)

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These were awesome! I used 8 oz cream cheese instead of the mayo and they turned out great! I agree, these are even a crowd pleaser for those who don't care for spinach! I wrapped them in aluminm foil and refridgerated for 1 hour, then used a serated knife to slice. Wipe off the knife frequently - they turned out perfect! Thanks for the recipe Lisa! Tracy



Very good! I had a lot of inquires as to how to make this appetizer. After reading the reviews, I too made a few modifications. I used cream cheese and sour cream and a package of Knorr's vegetable soup mix instead of the ranch mix. I also added waterchestnuts and omitted the onion. I only used one package of spinach and found that was plenty.

christina b

christina b

I've been making these for years...instead of regular onions I chop up 4-5 green onions. I also let them sit overnight so the flavors "set" and cut them with a serrated knife to keep it from getting messy. Everyone I know loves these, including my 4 year old!!!

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Amount Per Serving (20 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 32.9 g
  • 11%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 648 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Luscious Spinach Artichoke Dip


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Tortilla Rollups IV