Spinach Artichoke Dip Pull-Apart Christmas Bread

Introduction

During the holiday season, the aroma of freshly baked goods wafts through the air, filling our homes with warmth and joy. One of my favorite recipes that embodies the spirit of celebration is the Spinach Artichoke Dip Pull-Apart Christmas Bread. This delightful dish combines the classic flavors of spinach and artichoke dip with the fun, shareable experience of pull-apart bread. Every year, my family looks forward to gathering around the table, tearing into this cheesy, savory masterpiece. It’s a hit at every holiday gathering, and I love watching everyone’s eyes light up with each gooey, cheesy pull.

Ingredients

• 1 loaf refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained & chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C). Grease a bundt pan to prevent sticking.

Mix Dip

In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, dried oregano, salt, and black pepper. Mix until smooth and creamy. Stir in the shredded mozzarella cheese, grated Parmesan cheese, chopped spinach, and artichoke hearts until well combined.

Prepare Dough

Roll out the refrigerated pizza dough on a lightly floured surface. Cut the dough into 2-inch squares, making sure they’re even for uniform baking.

Fill Dough

Take a square of dough and spoon a generous amount of the spinach artichoke mixture onto it. Fold the dough over the filling, pinching the edges to seal and create a small ball. Repeat this process until all the filling and dough are used.

Layer

Arrange the filled dough balls in the prepared bundt pan. You can layer them randomly or in a pattern, depending on your preference.

Bake

Place the bundt pan in the preheated oven and bake for 30-35 minutes or until the bread is golden brown and cooked through.

Serve

Once baked, let the bread cool slightly before inverting it onto a serving plate. Garnish with chopped fresh parsley if desired. Serve warm, and watch it disappear!

Nutrition Facts

• Servings: 8
• Calories per serving: Approx. 280
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 490mg
• Carbohydrates: 24g
• Fiber: 1g
• Sugars: 1g
• Protein: 9g

Preparation Time

• Prep Time: 20 mins
• Baking Time: 30-35 mins
• Total Time: Approx. 55-60 mins

How to Serve

• Warm: This dish is best served warm for that gooey, cheesy texture.
• With Dipping Sauces: Consider serving with marinara or a garlic dipping sauce on the side for extra flavor.
• Garnished: Garnish with fresh parsley for a festive touch.
• As an Appetizer: Perfect as a starter for holiday meals or parties.
• Family Style: Place in the center of the table for a fun, shareable experience.

Additional Tips

1. Cheese Variations: Feel free to mix in different cheeses like gouda or cheddar for added flavor.
2. Make Ahead: You can prepare the filling a day in advance and assemble it just before baking.
3. Dough Options: If you prefer, you can use homemade pizza dough or even biscuit dough for a different texture.
4. Seasoning Adjustments: Adjust the garlic and seasoning to suit your taste preferences.
5. Fresh Spinach: If using frozen spinach, make sure to drain and squeeze out excess moisture before adding it to the filling.

Recipe Variations

• Meat Lovers: Add cooked, crumbled sausage or bacon bits for a meatier version.
• Spicy: Incorporate jalapeños or red pepper flakes for a spicy kick.
• Herbs: Add fresh herbs like basil or thyme for a more aromatic flavor.

Serving Suggestions

• Pair this dish with a festive salad, such as a winter greens salad with pomegranate seeds.
• Serve alongside a charcuterie board filled with meats, cheeses, and crackers for a complete holiday spread.
• Offer a selection of drinks, like mulled wine or holiday punch, to complement the flavors.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the assembled, uncooked dough balls in a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.

FAQ Section

1. Can I use fresh artichokes instead of canned?
   Yes, fresh artichokes can be used, but they require more preparation.
2. Is this recipe vegetarian?
   Yes, this recipe is vegetarian-friendly.
3. Can I make this gluten-free?
   Substitute gluten-free pizza dough to make this dish gluten-free.
4. What can I serve with this bread?
   This bread pairs well with salads, soups, or as part of a holiday buffet.
5. Can I prepare this dish in advance?
   Yes, you can prepare the filling and assemble the bread a few hours before baking.
6. What’s the best way to reheat leftovers?
   Reheat in the oven at 350°F until warmed through, or microwave for a quick option.
7. Can I use a different type of cheese?
   Absolutely! Feel free to experiment with different cheese combinations.
8. What if I don’t have a bundt pan?
   You can use a regular cake pan or muffin tins instead; just adjust the baking time accordingly.
9. How can I make this dish more festive?
   Consider adding red bell pepper pieces or using holiday-themed baking molds.
10. Is there a way to make this dairy-free?
    Yes, use dairy-free cheese and cream cheese alternatives.

Conclusion

The Spinach Artichoke Dip Pull-Apart Christmas Bread is not just a recipe; it’s a festive experience that brings friends and family together. Its cheesy, savory flavor combined with the fun of pulling apart warm, fluffy dough makes it a holiday staple in our home. Whether you’re serving it as an appetizer at a party or as part of a cozy family dinner, it’s sure to impress. This dish captures the essence of the season—joy, warmth, and the pleasure of sharing good food with loved ones. So roll up your sleeves and get ready to bake; your taste buds will thank you!

Print