Spinach Artichoke Dip Pull Apart Christmas Tree


  • 1 cup frozen chopped spinach thawed and excess water squeezed out
  • ½ cup artichoke hearts drained and chopped
  • 2 oz. cream cheese room temperature
  • 2 tablespoons sour cream
  • ½ teaspoon garlic salt
  • 1 pinch cayenne pepper
  • ¼ cup grated parmesan cheese
  • ½ cup mozzarella cheese shredded
  • 2 sheets puff pastry dough thawed
  • 1 large egg beaten

Garlic Butter:

  • 2 tablespoons unsalted butter melted
  • ½ teaspoon garlic salt
  • 1 teaspoon fresh parsley chopped


  • Preheat oven to 350 degrees F. ad prepare a baking sheet by spraying generously with non-stick spray or line with parchment paper.
  • In a large mixing bowl, combine spinach, artichoke hearts, cream cheese, sour cream, garlic salt, and cayenne pepper. Mix until well combined.
  • Fold in parmesan and mozzarella cheese. Set aside.
  • Place one sheet of puff pastry on the prepared pan.
  • Spread the spinach mixture over the puff pastry in the shape of a large triangle.
  • Place the second sheet of puff pastry over the spinach dip.
  • Use a pizza cutter or a knife, carefully cut out the outline of the spinach dip. Discard any excess pastry.
  • At the base of the tree, carefully cut away the bottom strips leaving the “trunk” of the tree.
  • Cut 1-inch slits on both sides of the tree leaving about 1 inch in the center intact.
  • Starting from the bottom, take each slit and twist 1-2 times away from you. Continue all the way up the tree on both sides. On the smaller pieces you may only be able to twist once.
  • Brush the top of the pastry with the beaten egg and bake for 26-28 minutes or until the pastry is golden brown.
  • Once the pastry is done, add the melted butter, garlic salt, and parsley into a small bowl and brush all over the top of the pastry.
  • Serve immediately.

Leave a Comment