Transform your favorite spinach artichoke dip into the most spectacular holiday appetizer with this show-stopping Spinach Artichoke Dip Pull-Apart Christmas Bread. Imagine warm, golden bread shaped like a beautiful Christmas tree, with every pull revealing pockets of creamy, cheesy spinach artichoke goodness that stretches and melts in the most satisfying way. This impressive centerpiece combines the beloved flavors of classic spinach artichoke dip with the interactive fun of pull-apart bread, creating a dish that’s as entertaining to eat as it is delicious. Each tender piece of bread is stuffed with a rich mixture of cream cheese, spinach, artichokes, and melted cheese, then baked until bubbly and golden. The tree shape makes it perfect for holiday parties, while the pull-apart format encourages sharing and creates that wonderful communal dining experience that makes gatherings special. This recipe serves 8-10 people as an appetizer and takes about an hour from start to finish, making it an ideal centerpiece for your holiday entertaining that will have guests talking long after the party ends.
Ingredients
For the Bread
- 2 tubes (16.3 oz each) refrigerated buttermilk biscuits
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Spinach Artichoke Filling
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For Assembly
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 red bell pepper, cut into small star shapes (optional)
Preparing the Spinach Artichoke Filling
Start by ensuring your cream cheese is properly softened – this is crucial for a smooth, lump-free filling. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream, beating with an electric mixer until completely smooth and creamy.
Add the mozzarella cheese, Parmesan cheese, and minced garlic to the cream cheese mixture, stirring until well combined. The mixture should be rich and cheesy with a wonderful garlicky aroma.
Take your thawed spinach and squeeze it thoroughly in a clean kitchen towel or paper towels to remove as much water as possible. Excess moisture will make your filling watery and prevent the bread from cooking properly. Add the well-drained spinach and chopped artichoke hearts to the cream cheese mixture.
Season with salt, pepper, and red pepper flakes if using. Mix everything together until evenly distributed. The filling should be thick, creamy, and hold together well when scooped.
Preparing the Bread
Preheat your oven to 375°F and line a large baking sheet with parchment paper. Remove the biscuits from their containers and separate each biscuit in half horizontally, creating two thinner rounds from each original biscuit. You should have about 32 pieces total.
In a small bowl, mix the melted butter with minced garlic and chopped parsley. This aromatic butter will add incredible flavor to the bread and help create that golden, crispy exterior.
Using a small spoon or your fingers, create a small indentation in each biscuit half. Don’t go all the way through – you want to create a pocket that will hold the filling without breaking through the bottom.
Filling the Biscuits
Place about 1-2 teaspoons of the spinach artichoke filling into each biscuit pocket. Don’t overfill them, as the filling will expand during baking and could leak out. Press the filling down gently to nestle it into the pocket.
Brush each filled biscuit with the garlic herb butter, making sure to coat both the top and any exposed edges. This butter coating will help create that beautiful golden color and add layers of flavor.
Shaping the Christmas Tree
Now comes the fun part – arranging your filled biscuits into a Christmas tree shape on the prepared baking sheet. Start with a single biscuit at the top for the tree’s peak. Create the next row with 2 biscuits, then 3, then 4, and so on, building downward until you’ve used most of your biscuits.
Create a small trunk at the bottom using 2-3 biscuits arranged vertically. The biscuits should be touching or nearly touching so they’ll bake together and create that pull-apart effect.
Step back and adjust the shape as needed – you want it to clearly look like a Christmas tree when viewed from above. The beauty of this recipe is that it doesn’t have to be perfect; rustic charm adds to its appeal.
Final Assembly
Sprinkle the additional mozzarella and Parmesan cheese over the entire tree, concentrating on the areas where the biscuits meet. This cheese will melt and help bind everything together while creating deliciously crispy, cheesy spots.
Scatter the chopped fresh parsley over the cheese for color and freshness. If using bell pepper stars, place them strategically around the tree like ornaments for an extra festive touch.
Baking to Perfection
Bake for 25-30 minutes, until the bread is golden brown and the cheese is melted and bubbly. The internal temperature should reach 165°F, and the biscuits should sound hollow when tapped.
If the top is browning too quickly, cover loosely with aluminum foil for the last 10 minutes of baking. You want the bread cooked through without burning the cheese on top.
Serving and Presentation
Let the bread cool for about 5 minutes before serving – this allows the cheese to set slightly and makes it easier to pull apart without everything falling apart immediately.
Place the entire tree on a large serving board or platter. Provide small plates and napkins, as this can be a bit messy to eat – but that’s part of the fun! Encourage guests to pull apart pieces from the outside in, maintaining the tree shape as long as possible.
Make-Ahead Tips
You can assemble this bread up to 4 hours ahead of time. Cover with plastic wrap and refrigerate, then bake just before serving. You may need to add 5-10 minutes to the baking time if starting from cold.
The filling can be made up to 2 days ahead and stored in the refrigerator. This actually improves the flavors as they have time to meld together.
Customization Options
Feel free to customize the filling based on your preferences. Add cooked bacon or ham for a meatier version, or include sun-dried tomatoes for extra flavor and color. You can also substitute different cheeses – fontina or gruyere work beautifully.
For a spicier version, increase the red pepper flakes or add some diced jalapeños to the filling. The beauty of this recipe is its adaptability to different tastes.
Storage and Reheating
Leftovers keep well covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or until warmed through and the cheese is melty again. Avoid microwaving, as it can make the bread tough.
Why This Recipe Works
The combination of refrigerated biscuits and homemade filling strikes the perfect balance between convenience and homemade taste. The biscuits provide the perfect texture – tender enough to pull apart easily but sturdy enough to hold the generous filling.
The tree shape isn’t just for show – it actually helps the bread bake evenly while creating natural portion sizes that make serving easy.
This Spinach Artichoke Dip Pull-Apart Christmas Bread proves that holiday entertaining doesn’t have to be complicated to be spectacular. With familiar flavors presented in an unexpected format, it’s guaranteed to be the star of your holiday appetizer spread and create the kind of interactive dining experience that brings people together around the table.
