If you’re looking for a holiday appetizer that is guaranteed to stop conversation and disappear in minutes, look no further. This Cheesy Christmas Tree Spinach Dip Breadsticks recipe takes the cozy comfort of creamy spinach dip and wraps it inside a festive, stunning, pull-apart bread that’s shaped like a Christmas tree. It’s the ultimate edible centerpiece!
The best part? This appetizer looks complicated, but it relies on two brilliant shortcuts: a creamy, no-fuss spinach dip filling and the convenience of store-bought pizza dough. By using pre-made dough, we skip all the hard work and focus on the fun part: assembling and baking this beautiful, cheesy masterpiece. Each pull-apart segment is golden, fluffy, and bursting with warm, savory spinach and Parmesan cheese.
This Christmas Tree Spinach Dip Breadsticks recipe is perfect for your Christmas Eve gathering, holiday parties, or even as a simple, celebratory snack. It’s fun to make, stunning to look at, and absolutely irresistible to eat—get ready for compliments and requests for the recipe!
Why This Festive Appetizer Goes Viral
This recipe combines familiar comfort food with high visual appeal, making it a perfect storm for social sharing and high engagement.
- High-Impact Visual: The bread is shaped like a Christmas tree, making it an instant conversation starter and a perfect photo opportunity for Pinterest and social media.
- Ultimate Pull-Apart Ease: It’s designed to be pulled apart and eaten with hands, eliminating the need for silverware and serving dishes, which is ideal for casual holiday parties.
- The Dip is Built-In: Instead of serving spinach dip and bread on the side, the creamy, warm dip is baked inside the bread, ensuring every bite is flavorful and moist.
- The Dough Shortcut: By utilizing store-bought pizza dough, the prep time is drastically cut down, making this a genuinely quick and easy holiday appetizer despite its impressive appearance.
- Crowd-Pleasing Flavors: Who doesn’t love melted cheese, savory spinach, and fluffy bread? The classic combination guarantees universal appeal across all ages.
Ingredients
We focus on convenience and fresh flavor for the creamy, festive filling.
For the Creamy Spinach Filling
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- Optional: A pinch of red pepper flakes for heat
For the Christmas Tree Breadsticks
- 2 (13.8 ounce) tubes refrigerated pizza dough (or crescent roll dough sheets)
- 1 large egg, lightly beaten (for the egg wash)
- 1 tablespoon melted butter (for the final brush)
- 1 tablespoon fresh rosemary, finely chopped (for garnish/needles)
- Optional: Marinara sauce, for serving
Step-by-Step Instructions: Mix, Shape, and Bake
The key to the Christmas tree shape is starting with two identical sheets of dough and ensuring your spinach filling is not too wet.
Part 1: Prep the Filling and Dough (15 Minutes)
- Prep Spinach: This is the most crucial step! Thaw the frozen spinach completely and place it in a clean tea towel or several layers of paper towels. Squeeze out every drop of excess moisture. If the filling is watery, the breadsticks will be soggy.
- Make the Filling: In a medium bowl, combine the softened cream cheese, mozzarella, Parmesan cheese, minced garlic, Italian seasoning, salt, pepper, and the dried spinach. Mix thoroughly until the filling is uniform and easily spreadable.
- Prepare the Dough Sheets: Unroll both tubes of pizza dough onto two separate sheets of parchment paper. Roll them out slightly to ensure they are the same size and shape, roughly 10×14 inches. Tip: Keep the dough on the parchment paper—this is essential for easy transfer!
Part 2: Assemble the Tree (10 Minutes)
- Spread the Filling: Spread the spinach and cheese mixture evenly over one of the dough rectangles, leaving a 1/2-inch border around the edges.
- Stack the Dough: Carefully lift the second dough sheet (still on its parchment paper) and place it directly on top of the filling, aligning the edges as closely as possible. Lightly press the edges of the two dough sheets together to seal the filling inside.
- Cut the Tree Shape: Use a sharp knife or pizza cutter to cut the dough into a large Christmas tree shape. Cut off the excess dough on the sides to form a triangle, and leave a small rectangular base for the stump. Note: Save the dough trimmings!
- Create the Branches: Starting from the center of the tree, cut horizontal strips on both sides, leaving the 1-inch center spine intact. These strips will become your “branches.” Make them about 1 inch wide. Leave the top 2 inches uncut for the treetop.
- Twist the Branches: Gently pick up each branch strip and twist it 2-3 times. Lay the twisted strips back onto the parchment paper. This is what creates the beautiful pull-apart effect.
Part 3: Bake and Garnish (25 Minutes)
- Prep and Egg Wash: Carefully slide the parchment paper (with the entire tree) onto a baking sheet. Brush the entire surface of the dough with the lightly beaten egg wash. The egg wash helps the bread brown beautifully.
- Bake: Bake in a preheated 375∘F (190∘C) oven for 18–25 minutes, or until the dough is puffed up and the top is a deep, golden brown. If the tips start browning too quickly, cover them loosely with a piece of foil.
- Butter and Garnish: Immediately upon removing the tree from the oven, brush it with the melted butter. Sprinkle generously with the chopped fresh rosemary (these are your “needles”) and any extra mozzarella or Parmesan you desire.
- Serve: Let the bread cool on the baking sheet for 5 minutes, then serve warm with a small bowl of warm marinara sauce placed right next to the tree stump for dipping!
Pro Tips for a Perfect Christmas Tree Look
The key to a visually successful Cheesy Christmas Tree Spinach Dip Breadsticks is proper dough handling and the right temperature.
- The Dry Spinach Rule: I can’t stress this enough—excess moisture from the thawed spinach is the only thing that will make this recipe fail. Squeeze it out repeatedly until you are certain no more liquid can be extracted. The filling should be very thick, like a paste.
- Use Parchment Paper: Always assemble the entire bread on parchment paper. Trying to move raw dough from a cutting board to a baking sheet will cause it to stretch, tear, and lose its festive shape. The parchment acts as a sling for easy transfer.
- The Dough Temperature: Cold dough is easier to handle than warm dough. If your kitchen is warm and the dough gets sticky, place the dough sheets (on their parchment) into the freezer for 5 minutes to firm them up before cutting and twisting.
- Tying the Twists: Don’t twist the branches too tightly, or the dough may snap. Twist 2 to 3 times for a beautiful, defined spiral. They will unfurl slightly during baking, which is normal.
- Garnish Placement: Place the rosemary garnish on the tree after baking, immediately following the butter brush. Baking the rosemary can cause it to burn. Adding it fresh gives the bread a vibrant green color and a strong, beautiful pine-like aroma.
- Don’t Waste the Scraps: Gather up the dough scraps from cutting the tree shape. You can twist them into small, separate breadsticks, bake them alongside the tree, and serve them for extra dipping!
Serving Suggestions and Creative Variations
The pull-apart bread is the star, but simple accompaniments and slight variations can make it truly unforgettable.
Pairing and Presentation
- The Star Topper: Before baking, cut a small star shape out of the dough scraps. Place it at the very top of the tree before applying the egg wash.
- Dipping Sauces: While marinara is classic, serve this bread with a trio of dips: warm marinara, a sun-dried tomato pesto, and a drizzle of balsamic glaze.
- Simple Side Salad: Balance the richness of the bread with a light, acidic side salad, such as an arugula salad dressed with a lemon vinaigrette. The sharp greens cut through the cheese beautifully.
- Serving Board: Serve the baked tree on a large wooden board surrounded by cherry tomatoes, black olives, and cubed blocks of cheese for an instant appetizer grazing board.
Creative Holiday Variations
- Pesto Cream Cheese Filling: For an even stronger green color and flavor, add 1/4 cup of basil pesto to your cream cheese filling (reduce the Italian seasoning slightly). This gives it a punchy, vibrant taste.
- Breakfast Tree: Swap the spinach filling for a savory combination of scrambled egg, crumbled sausage, and shredded cheddar cheese. Top with more cheese and bake. Serve with a side of hot sauce for a festive Christmas morning brunch.
- Pepperoni Pizza Tree: Use a simple filling of tomato paste, minced garlic, oregano, and pepperoni slices layered between the dough sheets. Top with mozzarella and bake. This turns it into a giant, festive pull-apart pizza.
- Sweet Cinnamon Roll Tree: Transform this appetizer into a dessert! Skip the savory filling. Spread one dough sheet with a mix of softened butter, brown sugar, and cinnamon. Roll and cut into slices, arranging them in the shape of a tree on the baking sheet. Drizzle with a simple powdered sugar icing after baking.
- Add Spice: For a bit of heat, mix 1/4 cup of finely chopped jalapeños or 1/2 teaspoon of cayenne pepper into the cream cheese filling.
Frequently Asked Questions
- Can I make the Christmas Tree Breadsticks ahead of time? Yes! You have two great options:
- Filling Only: Make the spinach filling up to 2 days ahead and keep it tightly covered in the refrigerator. Soften it slightly before spreading.
- Assemble and Bake Later: You can assemble the entire tree (stuff, shape, and twist) and place the baking sheet in the refrigerator, tightly covered with plastic wrap, for up to 12 hours. When ready to bake, remove the tree from the fridge while the oven preheats, apply the egg wash, and bake as directed (it may need 5 minutes extra baking time).
- My dough is tearing when I try to twist the branches—what’s wrong? The dough is likely too warm and soft, making it weak. Place the entire stacked dough (on the parchment paper) back into the refrigerator or freezer for 5 minutes. Chilled dough is stronger and much easier to cut and twist without tearing.
- Can I use canned crescent roll dough instead of pizza dough? Yes, but you must buy the crescent roll dough sheets (the seamless kind). If you use the perforated crescent rolls, you will have visible seams. You may need three sheets to achieve a large enough size for a full tree shape. The baking time will also be slightly shorter (closer to 15-20 minutes).
- Is this bread supposed to be soggy on the inside? Absolutely not. If your bread is soggy, it means your spinach was not dried thoroughly enough. Make sure to wring out the spinach until it is practically a dry, compact ball before mixing it with the cream cheese.
- How do I store leftovers? Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is in a 350∘F oven or air fryer for about 5 minutes. This crisps up the edges and warms the cheese without making the bread tough.
This Cheesy Christmas Tree Spinach Dip Breadsticks recipe is your ultimate tool for creating holiday magic without spending hours in the kitchen. Enjoy the applause!
Don’t forget to Pin this recipe for later and share your favorite stress-free holiday appetizer ideas in the comments below!
Cheesy Christmas Tree Spinach Dip Breadsticks
These cheesy Christmas tree spinach dip breadsticks are a festive holiday appetizer made with crescent roll dough, creamy spinach dip, and plenty of melted cheese. Perfect for parties and family gatherings.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic, and Italian seasoning until smooth.
- Roll out one crescent dough sheet on the baking sheet. Spread spinach dip mixture evenly over it. Top with the second sheet of dough.
- Cut dough into the shape of a Christmas tree. Slice horizontal strips along both sides and twist each strip to form breadsticks.
- Brush dough with melted butter.
- Bake for 18–22 minutes until golden brown and cooked through.
- Serve warm with marinara sauce for dipping.
Notes
Serve warm with marinara or ranch dipping sauce. You can assemble ahead of time and bake just before serving. Customize with extra herbs or different cheeses for variety.