Description
Festive Christmas Tree Spinach Dip Breadsticks made with store-bought pizza dough filled with creamy spinach, cream cheese, Parmesan, and mozzarella. Each twisted branch is brushed with garlic herb butter for the ultimate holiday appetizer that’s easy to make and fun to share!
Ingredients
For the Spinach Dip Filling:
- 12 oz frozen chopped spinach, thawed & squeezed dry
- 6 oz cream cheese, softened
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For the Breadstick Base:
- 1 tube refrigerated pizza crust (approximately 13.8 oz)
For the Butter Topping:
- 2 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder or garlic salt
Instructions
Set it to 350°F. Not higher. I tried 425° one time because I was in a hurry the tips burnt completely black while the middle was still raw inside.
Get your spinach put it in a kitchen towel and squeeze it like you’re strangling someone. Keep squeezing. More. First time I made these I barely squeezed it the whole bottom turned into soup I had to toss it and start completely over at like 8am. Now I squeeze until my hands actually hurt. Throw the spinach and room temperature cream cheese in your bowl beat them with the mixer. Add garlic salt onion powder chili powder pepper Italian seasoning. Mix it. Throw in both cheeses mix until combined. Should be thick like that spinach dip from Chili’s.
Pop open your dough tube unroll it on parchment paper. Cut one big triangle with a pizza cutter that’s your tree. Take the leftover bits cut two smaller triangles smoosh them together to make a second big triangle roughly the same size as the first. They’re never exactly the same at my house doesn’t matter nobody notices after it’s baked.
Take all that spinach cheese stuff spread it on one triangle. I use the back of a big spoon spread it everywhere right to the edges. Put the second triangle on top. Press the edges with your fingers so they stick.
This part turns it into a tree. Cut strips from both sides toward the middle leave about an inch uncut in the center that’s your trunk. Pick up each strip twist it once maybe twice if it’s long. Filling spirals around looks cool. The tiny strips at the top just twist them a little bit. Sometimes one snaps I just press it back together can’t tell once it’s done.
Put the whole parchment paper on a baking sheet stick it in the oven. Bake 30-35 minutes until it’s golden brown on top. Around 25 minutes I peek at the bottom with a spatula if it’s still white and raw looking I give it more time.
While it’s baking melt butter in a little bowl stir in Italian seasoning and garlic powder. Second you pull that tree out brush this all over the top. Kitchen smells incredible everyone comes running.
Move it to a cutting board or serving plate. People just grab branches while it’s warm cheese is all gooey and melty. I was running late once served it room temperature it was fine but not nearly as good.
Notes
- Test your bottom crust: If you’re worried about the bottom being undercooked, lift a corner with a spatula about 25 minutes in. If it’s still pale, keep baking!
- Don’t overtwist the strips: One or two twists is plenty. If you twist too much, the strips can snap or unravel during baking.
- Keep strips even: Try to cut your strips roughly the same width (about 1 inch) so they bake evenly.
- Use parchment paper: This is non-negotiable for me. It prevents sticking and makes transferring your tree so much easier.
- Watch the edges: If the tips of your tree start browning too quickly, tent them with a little foil for the last 10 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American