Get ready to wow your guests with the magical Spinach Artichoke Dip Pull-Apart Christmas Bread! This festive appetizer combines everything you love about creamy spinach artichoke dip and warm, flaky bread, presented in an irresistible pull-apart Christmas tree shape. Perfect for holiday parties, family gatherings, or cozy nights in, it’s rich, cheesy, and guaranteed to create that “ooh!” moment as everyone digs in. You won’t believe how easy it is to make, and the results? Pure holiday joy in every bite.
Ingredients You’ll Need
Gathering the ingredients for Spinach Artichoke Dip Pull-Apart Christmas Bread couldn’t be easier, and each element is there for a reason—bringing delicious flavor, texture, and that all-important festive flair. Don’t skimp on these essentials; they come together beautifully for a party-worthy appetizer!
- Refrigerated crescent roll or pizza dough: The secret to quick, fluffy bread balls without all the kneading and waiting around!
- Frozen spinach (thawed and squeezed dry): Adds color and earthy flavor—make sure it’s really dry for the creamiest filling.
- Canned artichoke hearts (chopped): These bring delightful tang and texture to the dip; pat them dry before chopping for best results.
- Cream cheese (softened): The creamy backbone of the filling! Let it soften for easy mixing and the dreamiest texture.
- Sour cream: Extra tang and silkiness—this balances the richness perfectly.
- Shredded mozzarella cheese: For melty, stretchy goodness in every bite!
- Grated Parmesan cheese: Brings a salty, nutty punch and helps brown the tops.
- Garlic clove (minced): Just a bit wakes up the flavors—but add more if you love garlic!
- Salt: Essential for seasoning; it ties the filling together.
- Black pepper: A pinch for a hint of warmth and depth.
- Egg (beaten, for egg wash): Helps the bread bake up golden and shiny—don’t skip this!
- Melted butter: Brushed on after baking for that irresistible finishing touch.
- Fresh rosemary sprigs and pomegranate seeds (optional): Absolutely magical as garnishes—a pop of color and festive aroma!
How to Make Spinach Artichoke Dip Pull-Apart Christmas Bread
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper to keep cleanup simple and ensure your Spinach Artichoke Dip Pull-Apart Christmas Bread slides right off when it’s done. This is also a good moment to gather all your ingredients so you can work assembly-line style without any stress.
Step 2: Make the Creamy Spinach Artichoke Filling
In a medium mixing bowl, blend together the softened cream cheese, sour cream, mozzarella, Parmesan, minced garlic, salt, and black pepper until the mixture is completely smooth. Fold in the thawed, well-drained spinach and chopped artichoke hearts. The result should be luscious, thick, and full of flavor—try not to eat it all straight from the bowl!
Step 3: Shape and Fill the Dough
Roll out your refrigerated crescent or pizza dough on a lightly floured surface. With a sharp knife or a pizza cutter, slice the dough into roughly 2×2-inch squares. Scoop a teaspoon of spinach artichoke filling into the center of each square, then pinch the corners together and roll gently to form tightly sealed balls. This ensures all that creamy goodness stays tucked inside during baking.
Step 4: Build Your Christmas Tree
Arrange the filled dough balls seam-side down on your prepared baking sheet, forming a classic Christmas tree shape—start with a long row for the bottom and layer upward, finishing with a single “star” ball at the top. Leave just a bit of space between each ball, as they’ll puff up and cozy together as they bake.
Step 5: Bake Until Golden and Beautiful
Brush the entire tree with a generous coating of beaten egg for that shiny, bakery-worthy effect. Slide it into the oven and bake for 20 to 25 minutes, or until the bread balls are puffed and golden brown. The aroma will have everyone circling the kitchen!
Step 6: Add Buttery, Festive Finishes
Remove your Spinach Artichoke Dip Pull-Apart Christmas Bread from the oven, then brush the warm bread generously with melted butter for extra flavor and shine. For maximum holiday spirit, decorate with sprigs of fresh rosemary (to mimic pine needles) and a few bright pomegranate seeds as “ornaments.” Serve warm so the filling is extra gooey and melty.
How to Serve Spinach Artichoke Dip Pull-Apart Christmas Bread
Garnishes
The finishing touches make all the difference! Arrange rosemary sprigs across the “branches” of your Christmas tree for a fresh, aromatic pop. Scatter a handful of ruby-red pomegranate seeds over the top for an eye-catching and festive “ornament” effect. These small additions instantly make this pull-apart bread centerpiece worthy and bursting with holiday cheer.
Side Dishes
This Spinach Artichoke Dip Pull-Apart Christmas Bread pairs beautifully with a big, crisp green salad or a platter of roasted root vegetables. Serve alongside creamy tomato soup or classic butternut squash soup for a holiday spread that’s both comforting and celebratory. If you want to round things out even more, add some marinated olives or a tangy cranberry relish on the side.
Creative Ways to Present
Don’t be afraid to play with the shape! Besides the traditional Christmas tree, you can arrange the bread balls into a wreath, a star, or even small “present” shapes for a change of pace. Try serving each guest their own mini tree for individual fun, or add small bowls of warm marinara or ranch for dipping. However you serve it, fun is guaranteed!
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Spinach Artichoke Dip Pull-Apart Christmas Bread (miracles do happen!), simply let the bread cool completely, then wrap it well in plastic wrap or foil. Store it in the refrigerator for up to three days. The flavors actually deepen a little, making those late-night bites extra delicious.
Freezing
This bread freezes like a dream! For best results, freeze the unbaked, filled dough balls on a tray until solid, then transfer to a zip-top bag and freeze for up to two months. When you’re ready, arrange them on your baking sheet, thaw in the fridge overnight, and bake as directed. Baked leftovers can be frozen as well—just make sure everything is tightly wrapped to avoid freezer burn.
Reheating
To reheat, place the leftover bread on a baking sheet and warm in a 300°F (150°C) oven for about 10 minutes, or until heated through and the cheese is gooey again. Avoid the microwave if you want to keep the bread crispy on the outside! Brush with a little extra melted butter after reheating to freshen up the flavor.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can! Just sauté about 4 cups of fresh spinach until wilted, then squeeze out as much liquid as possible before adding it to the filling. The key is making sure your spinach isn’t watery so the filling stays creamy and thick.
What if I don’t have crescent dough—can I use something else?
Absolutely. Pizza dough works wonderfully in this Spinach Artichoke Dip Pull-Apart Christmas Bread, giving it a slightly chewier texture. You can even use store-bought bread or biscuit dough for a different twist. Just roll out and proceed as directed!
Can I assemble the bread ahead of time?
One of the best things about this recipe is its flexibility! Assemble the filled dough balls and arrange your tree on a baking sheet, then cover and refrigerate for up to 24 hours before baking. This way, you can have everything prepped and ready when it’s party time.
Is there a vegan version of this?
While this recipe is built on a creamy cheese filling, you can swap in plant-based cream cheese, vegan sour cream, and your favorite dairy-free shredded cheeses. Choose a vegan crescent or pizza dough, and you’ll have a delicious vegan Spinach Artichoke Dip Pull-Apart Christmas Bread that everyone can enjoy!
How do I keep the bread from getting soggy?
The secret is to make sure your spinach and artichokes are well-drained before mixing them into the filling. Squeeze out all the excess moisture you can—the drier the filling, the more perfectly creamy (not soggy) your bread will turn out!
Final Thoughts
There’s nothing quite like watching smiles spread as you set out a freshly baked Spinach Artichoke Dip Pull-Apart Christmas Bread—warm, cheesy, melt-in-your-mouth and bursting with festive cheer. If you’re looking for a new tradition or just a way to make your holiday table a little more special, I can’t recommend this recipe enough. Go ahead, give it a try, and make some merry memories!
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Spinach Artichoke Dip Pull-Apart Christmas Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Dip Pull-Apart Christmas Bread is a festive and delicious appetizer perfect for holiday gatherings. Flaky pastry dough filled with a creamy mixture of spinach, artichokes, and cheeses, shaped into a Christmas tree for a fun and impressive presentation.
Ingredients
Dough:
- 1 can (14 oz) refrigerated crescent roll dough or pizza dough
Filling:
- 1 cup frozen spinach (thawed and squeezed dry)
- 1 cup canned artichoke hearts (chopped)
- 4 oz cream cheese (softened)
- ½ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 garlic clove (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 egg (beaten, for egg wash)
- 2 tablespoons melted butter
- Fresh rosemary sprigs and pomegranate seeds for garnish (optional)
Instructions
- Preheat the oven: to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Mix until smooth, then stir in spinach and chopped artichokes.
- Assemble the bread: Roll out the dough and cut into small squares, about 2×2 inches. Place about 1 teaspoon of filling in the center of each square, then pinch the edges together to form a ball.
- Shape the tree: Arrange the filled dough balls in the shape of a Christmas tree on the prepared baking sheet.
- Bake: Brush with beaten egg and bake for 20–25 minutes or until golden brown.
- Finish: Remove from oven and brush with melted butter. Garnish with rosemary sprigs and pomegranate seeds if desired. Serve warm.
Notes
- To make ahead, assemble the dough balls and refrigerate (covered) for up to 24 hours before baking.
- You can use store-bought spinach artichoke dip as a shortcut.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 2g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
