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Lightened-Up Spinach Artichoke Christmas Tree Pull-Apart

lightened-up spinach artichoke christmas tree pull-apart - featured image
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A festive, lighter version of classic spinach artichoke dip wrapped in tender biscuit dough and baked into a Christmas tree shape. Perfect for holiday gatherings, this crowd-pleasing appetizer is quick, easy, and uses simple ingredients.

Ingredients

Scale
  • 1 cup frozen chopped spinach, thawed and squeezed completely dry
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 oz reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands)
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter (optional)
  • Fresh rosemary sprigs for garnish
  • Cherry tomatoes or red bell pepper strips for decorating (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Thaw the frozen spinach completely (microwave for about 2 minutes, then cool). Place in a clean kitchen towel and wring out over the sink until barely any water comes out.
  3. Drain the artichokes, give them a rough chop into pea-sized pieces, and pat dry with paper towels.
  4. In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, minced garlic, salt, pepper, and red pepper flakes. Mix until smooth.
  5. Stir in the mozzarella, Parmesan, squeezed spinach, and chopped artichokes until evenly distributed. Taste and adjust seasoning if needed.
  6. Open the can of biscuits and separate each biscuit. Cut each biscuit into quarters.
  7. Take each biscuit quarter, flatten slightly in your palm, place about a teaspoon of filling in the center, and pinch the edges together to seal into a little ball.
  8. Arrange the filled balls on the prepared baking sheet in a triangle shape: start with 5 balls in the bottom row, then 4, then 3, then 2, then 1 at the top. Leave about half an inch between each ball.
  9. Use a leftover piece of biscuit dough to form a small rectangle at the bottom of the tree for the trunk.
  10. Gently brush the tops of all the dough balls with olive oil (and melted butter if using).
  11. Bake for 18-22 minutes, or until the dough is golden brown and the filling is bubbly. If tops brown too quickly, tent loosely with foil for the last 5 minutes.
  12. Let the tree cool on the baking sheet for about 5 minutes. Garnish with fresh rosemary sprigs and cherry tomatoes or red pepper strips if desired.
  13. Serve warm.

Notes

Squeeze spinach and artichokes very dry to avoid watery filling. Handle dough gently to keep it fluffy. Leave space between dough balls for expansion. For make-ahead, assemble the tree on the baking sheet, cover with plastic wrap, and refrigerate for up to 8 hours; add 5 minutes to baking time. Reheat leftovers in a 350°F oven for 8-10 minutes.

Nutrition

Keywords: spinach artichoke dip, pull-apart bread, Christmas tree appetizer, holiday appetizer, lightened-up, easy appetizer, party food

Find it online: https://fizzlefork.com/lightened-up-spinach-artichoke-christmas-tree-pull-apart-easy-holiday-app/