Spinach Dip Pull-Apart Christmas Tree is the perfect finger food or appetizer to serve at your holiday gathering. It’s like the bread and a dip all in one festive Christmas tree shape! I have an easy Spinach Dip you may also want to try.
Spinach Dip Pull-Apart Christmas Tree
You will be the star of your Christmas party when your guests see and taste this display! And, Spinach Dip Pull-Apart Christmas Tree bread is actually an easy finger food that looks a lot more complex than it is. It starts with a store-bought puff pastry sheet that is topped with an easy spinach artichoke dip mixture. Then, after topping the dip with another layer of dough, it’s all about cutting and twisting. And, don’t forget about the garlic butter for added flavor.
Ingredients & Substitutions
Dough: Look for a package of frozen puff pastry dough. They are sold with two sheets; you will use both.
Spinach: I used frozen spinach, thawed, with any excess water squeezed out. We did not test this recipe with fresh spinach; if using fresh, you would need to cook it down before adding it to the dip.
Artichoke Hearts: This recipe calls for about 1/2 cup of chopped artichoke hearts. If you bought a can of artichoke hearts, use the leftovers for another flavorful appetizer like Spinach Artichoke Pull-Apart Bread.
Cream Cheese: You will need only 2 ounces of cream cheese for this recipe. Save the rest to use in another appetizer like my Jalapeno Popper Stuffed Meatballs.
Topping: The garlic butter topping is brushed over the top of the baked bread for more flavor. (Optional, but highly recommended.)
Can I Make the Dough from Scratch?
Yes, you certainly can make the dough from scratch. I made homemade puff pastry dough in my Apple Turnovers that you could use for this recipe. However, baking times may have to be adjusted.
Can I Use Storebought Spinach Dip?
Definitely! If you want to make this recipe even easier, simply buy some spinach artichoke dip to spread on the bread. Easy peasy!
Can I Make This Ahead of Time?
Sure! You can get this pull-apart bread assembled a day ahead of time, before baking. After the tree is put together, loosely cover it with plastic wrap. Then, it’s ready to go the next day when you are ready to bake it and serve.
How to Store
If this appetizer is not devoured (and that is a big IF), you can store the leftovers in the refrigerator. Let the bread cool completely. Then, store it in an airtight container for 2-3 days. You can reheat it in the oven or microwave. You could also freeze it for up to a couple of months, but the texture of the dip could change when thawed.
Spinach Dip Pull-Apart Christmas Tree
- 1 cup (156 g) frozen chopped spinach, thawed, excess water squeezed out
- ½ cup (84 g) artichoke hearts, drained and chopped
- ½ teaspoon garlic, minced
- 2 ounces cream cheese, softened
- 2 tablespoons sour cream
- ¼ teaspoon kosher salt
- 1 pinch cayenne pepper
- ¼ cup (25 g) grated Parmesan cheese
- ½ cup (56.5 g) mozzarella cheese, shredded
- 2 sheets puff pastry dough, thawed according to package instructions
- 1 large egg, beaten
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic salt
- 1 teaspoon fresh parsley chopped
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine spinach, artichoke hearts, garlic, cream cheese, sour cream, salt, and cayenne pepper. Add parmesan cheese and mozzarella cheese. Stir to combine. Set aside.
- Place one sheet of puff pastry onto the lined baking sheet.
- Spread the spinach mixture over the puff pastry in the shape of a large triangle (a tree).
- Place the second sheet of puff pastry over the spinach dip.
- Working gently with your fingers, feel the outline of where the spinach mixture is spread. Using a pizza cutter or a sharp knife, carefully begin cutting along the edges. Remove excess pastry.
- Cut 1-inch slits on both sides of the tree, leaving about an inch in the center intact. This is the 'trunk' of the tree.
- At the base of the tree, carefully cut away the bottom strip on both sides, forming the base of the tree trunk. The tree 'branches' are now ready for twisting.
- Beginning at the base, twist the pastry away from you, trying to get in at least two turns on the lower branches. Continue moving up the tree, twisting away from you as you go. At the top of the tree, you may only get a single twist in the top branches.
- Brush the top pastry with the beaten egg.
- Bake for 26-28 minutes, or until golden brown.
- In a small dish, combine melted butter, garlic salt, and parsley.
- Brush the garlic butter over the baked tree. Serve warm.
Did you make this recipe?
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