Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
Spinach-artichoke dip is a classic appetizer, but let’s make it a little more festive! Wrapped in puff pastry, the dip can be shaped into cute little Christmas trees and becomes individual apps. The tree gets topped with a little cheese star, as all trees should be. These are best served warm, but can be assembled and refrigerated for 2 hours before baking.
Have you tried these yet? Let us know how it went in the comments below!
- Yields:
- 12
- Prep Time:
- 10 mins
- Total Time:
- 1 hr
Ingredients
- 1
(10-oz.) bag frozen spinach, thawed, liquid squeezed out
- 6 oz.
cream cheese, softened
- 1 c.
shredded mozzarella
- 3/4 c.
canned artichoke hearts, drained, chopped
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
All-purpose flour, for surface
- 2
sheets frozen puff pastry (from a 17.3-oz. box), thawed according to package directions
- 12
skewers
- 6
slices Provolone
- Nutrition Information
- Calories1966 Fat149 gSaturated fat81 gTrans fat0 gCholesterol392 mgSodium3303 mgCarbohydrates55 gFiber17 gSugar11 gProtein96 gVitamin D2 mcgCalcium2376 mgIron14 mgPotassium2837 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 400°. Line 2 baking sheets with parchment. In a large bowl, combine spinach, cream cheese, mozzarella, and artichokes; season with salt, black pepper, and red pepper flakes.
- Step 2On a lightly floured surface, roll puff pastry sheets to 18"-by-15" rectangle about 1/8" thick.
- Step 3Spread spinach mixture in an even layer on one pastry sheet. Top with other pastry sheet, lightly pressing to adhere. With the long end facing you, cut out 1/2"-thick strips.
- Step 4Working one strip at a time, fold dough back and forth in a zig-zag motion, with each layer getting narrower than the last, to create a tree shape. Arrange filling side up. Skewer each tree from bottom and through top, making sure about 1/2" of the skewer shows at the top. You may have to separate the layers after skewering so they aren’t smushed together. Arrange on prepared sheets.
- Step 5Bake trees until puff pastry is golden brown, 25 to 30 minutes. Let cool slightly.
- Step 6Stack 2 slices of Provolone. Cut out small stars with a small cookie cutter or paring knife to get 4 stars; repeat with remaining Provolone. Carefully skewer stars onto top of trees.
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