Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
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!
- Prep Time:
- 10 mins
- Total Time:
- 1 hr
(10-oz.) bag frozen spinach, thawed, liquid squeezed out
- 6 oz.
cream cheese, softened
- 1 c.
- 3/4 c.
canned artichoke hearts, drained, chopped
Freshly ground black pepper
Pinch of crushed red pepper flakes
All-purpose flour, for surface
sheets frozen puff pastry (from a 17.3-oz. box), thawed according to package 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.