Let’s add some festive flair to the classic spinach-artichoke dip! Instead of serving it the usual way, we’ll wrap it in puff pastry and shape it into adorable Christmas trees, perfect for individual appetizers. And of course, every tree needs a cheese star on top! These tasty treats are best enjoyed warm, but you can also assemble them and keep them in the fridge for up to 2 hours before baking.
Spinach-Artichoke Christmas Tree Skewers
Servings 12
Ingredients
- 1 10-oz. bag frozen spinach, thawed and squeezed dry
- 6 oz. cream cheese softened
- 1 cup shredded mozzarella cheese
- 3/4 cup canned artichoke hearts drained and chopped
- Salt
- Black pepper
- Pinch of crushed red pepper flakes
- All-purpose flour for dusting
- 2 sheets frozen puff pastry from a 17.3-oz. box, thawed according to package directions
- 12 skewers
- 6 slices Provolone cheese
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper. In a large bowl, mix together the spinach, cream cheese, mozzarella, and chopped artichokes. Season the mixture with salt, black pepper, and crushed red pepper flakes.
- On a lightly floured surface, roll out the puff pastry sheets into rectangles about 15″ x 12″ and 1/8″ thick. If needed, trim the edges.
- Spread the spinach mixture evenly over one pastry sheet. Place the other pastry sheet on top and gently press them together. With the long side facing you, cut the pastry into 12 strips, each about 1″ thick.
- Working with one strip at a time, fold the dough back and forth in a zig-zag pattern, making each layer narrower than the last to create a tree shape. Arrange the trees with the filling side up. Skewer each tree from the bottom through the top, ensuring about 1/2″ of the skewer shows at the top. You may need to separate the layers after skewering to prevent them from sticking together. Arrange the trees on the prepared baking sheets.
- Bake the trees until the puff pastry is golden brown, about 25 to 30 minutes. Allow them to cool slightly.
- Stack 2 slices of Provolone cheese and use a small cookie cutter or paring knife to cut out small stars, making 4 stars. Repeat with the remaining Provolone slices. Carefully skewer the stars onto the tops of the trees. Enjoy your festive spinach-artichoke Christmas trees!