Spinach Artichoke Dip Pull-Apart Christmas Bread

Thank you so much for being here — truly! It means the world that you’re stopping by for this festive and delicious Spinach Artichoke Dip Pull-Apart Christmas Bread recipe. If you’re anything like me, you’re always hunting for that perfect holiday appetizer that looks impressive, tastes amazing, and brings people together around the table. Well, you’ve found it!

This savory, cheesy, garlicky holiday bread is a showstopper that’s as fun to eat as it is to make. Imagine soft, buttery dough balls oozing with creamy spinach artichoke dip, baked in a stunning Christmas wreath shape. This is holiday hosting magic! 🌟

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What Is Spinach Artichoke Dip Pull-Apart Christmas Bread?

This recipe takes the classic creamy spinach artichoke dip we all know and love and tucks it inside soft, golden bites of dough — creating a warm, cheesy, pull-apart bread in the shape of a wreath. It’s an edible centerpiece, perfect for Christmas Eve, holiday potlucks, or a cozy night in with family.

Whether you serve it as an appetizer or a party snack, this bread is the definition of comfort food meets festive fun.

Why You’ll Love This Spinach Artichoke Dip Pull-Apart Christmas Bread

• Visually Stunning: It looks like something out of a bakery window — and it’s surprisingly easy to make!

• Irresistibly Tasty: Rich, creamy, cheesy filling paired with warm bread? YES please.

• Perfect for Sharing: Everyone gathers around and pulls off their own piece. It’s interactive and inviting!

• Make-Ahead Friendly: You can prep it ahead and bake it fresh when guests arrive.

What Does This Christmas Bread Taste Like?

Creamy, cheesy, and garlicky on the inside — soft, buttery, and golden on the outside. Each bite is warm and savory with a gentle zing from the marinated artichokes and the earthiness of spinach. The bread itself has that homemade, pillowy texture that’s totally irresistible.

The best part? When it bakes, the smell fills the whole house. It’s like a warm holiday hug in the form of food.

Benefits of Making This Bread

• Crowd-Pleaser: Guaranteed to disappear fast at any gathering!

• Customizable: Swap the dip or add your favorite ingredients.

• Festive Presentation: A centerpiece and a dish, all in one.

• Beginner-Friendly: If you can roll dough, you can make this.

Ingredients for Spinach Artichoke Dip Pull-Apart Christmas Bread

Here’s everything you’ll need:

For the bread dough:

• 2 ¼ tsp active dry yeast (1 packet)

• 1 cup warm milk (around 110°F)

• 2 tbsp granulated sugar

• 3 cups all-purpose flour (plus more for dusting)

• 1 tsp salt

• 4 tbsp unsalted butter, melted

• 1 large egg

For the filling:

• 4 oz cream cheese, softened

• ½ cup sour cream

• 1 cup chopped frozen spinach (thawed and well-drained)

• 1 cup marinated artichoke hearts, chopped

• 1 cup shredded mozzarella

• ¼ cup grated Parmesan

• 2 cloves garlic, minced

• Salt and pepper to taste

Topping:

• 2 tbsp melted butter

• Extra Parmesan and chopped parsley for garnish (optional)

Tools You’ll Need

• Mixing bowls

• Measuring cups and spoons

• Stand mixer (optional but helpful!)

• Rolling pin

• Sharp knife or kitchen scissors

• Parchment paper

• Baking sheet or round pizza pan

Ingredient Swaps & Additions

Want to make it your own? I promised you versatile, and here’s proof!

• No time to make dough? Use store-bought pizza dough or biscuit dough in a pinch.

• Extra cheesy? Add some fontina, provolone, or cheddar for depth.

• Add spice? A pinch of red pepper flakes or diced jalapeños will kick it up.

• Make it meaty? Add cooked crumbled bacon or chopped ham to the dip!

How to Make Spinach Artichoke Dip Pull-Apart Christmas Bread

Let’s make some Christmas magic happen in your kitchen! 🎄

Step 1: Make the Dough

1. In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until frothy.

2. Add flour, salt, melted butter, and egg. Mix until dough forms.

3. Knead by hand or in a mixer for 5–7 minutes until smooth and elastic.

4. Cover and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Filling

1. In a bowl, combine cream cheese and sour cream until smooth.

2. Stir in spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper.

Step 3: Assemble the Wreath

1. Once dough is risen, punch it down and divide into 24 equal pieces.

2. Flatten each dough ball, place a spoonful of filling in the center, and pinch closed.

3. Arrange balls seam-side down in a circle on a parchment-lined baking sheet to form a wreath. Leave a small gap in the middle.

4. Cover and let rise again for 20-30 minutes.

Step 4: Bake!

1. Preheat oven to 375°F (190°C).

2. Brush tops with melted butter.

3. Bake for 20–25 minutes, or until golden brown and bubbling.

4. Sprinkle with Parmesan and parsley if desired.

Let cool slightly before serving — but let’s be real, everyone will be pulling it apart while it’s warm!

What to Serve With This Christmas Bread

This bread stands beautifully on its own, but you can pair it with:

• A bright cranberry spritzer or mulled wine

• Roasted red pepper soup or tomato basil bisque

• A crisp green salad with balsamic vinaigrette

• A platter of assorted olives, cheeses, and cured meats

Tips for Pull-Apart Bread Perfection

• 1. Drain That Spinach Like a Pro

  Frozen spinach holds a ton of water, which can make your filling soggy if you’re not careful.

  • Thaw it completely, then wrap it in a clean kitchen towel or paper towels and squeeze out every drop of moisture. It should be almost dry.

  2. Seal the Dough Tightly

  Each dough ball needs to hold in that creamy filling while baking. If you don’t pinch the seams well enough:

  • The dip will leak out (still tasty, but messier).

  • Make sure to pinch the dough closed firmly, then place it seam-side down on the baking sheet.

  3. Don’t Overfill the Dough Balls

  I know it’s tempting to stuff as much dip as possible into each one (been there!), but too much filling = broken dough and leaking cheese.

  • About 1 tablespoon per ball is the sweet spot.

  4. Let It Rise Twice

  Give your dough time to rise once before shaping and again after forming the wreath. This second rise:

  • Makes the bread lighter and more tender.

  • Helps it hold its beautiful wreath shape while baking.

  5. Use Parchment Paper or a Silicone Mat

  Line your baking sheet to:

  • Prevent sticking.

  • Make clean-up so much easier (especially if any filling oozes out!).

  6. Add a Golden, Buttery Finish

  Brush the tops with melted butter right before baking to:

  • Get that golden, glossy look.

  • Add even more flavor and richness.

  7. Bake Until Deeply Golden

  Keep an eye on the color — pale bread can mean underdone centers.

  • Look for a deep golden brown, and if in doubt, give it a few more minutes. The filling helps keep the inside moist!

  8. Let It Rest… But Not Too Long

  After baking, let it sit for 5–10 minutes so the filling isn’t molten — but serve it warm! That’s when it’s gooey, steamy, and totally irresistible.

  9. Sprinkle Something Fresh On Top

  A little chopped parsley or rosemary, or a final dusting of Parmesan right after baking, adds color and that festive flair. 🎄

  10. Make It Ahead With Confidence

  You can prep and shape the wreath the night before, refrigerate it, and then bake fresh the next day. Just bring it to room temp while the oven preheats.

How to Store Spinach Artichoke Pull-Apart Bread

• At Room Temperature

  If you’re planning to eat the bread within a day:

  • Wrap it tightly in foil or place it in an airtight container.

  • Store at room temperature for up to 1 day.

  • To reheat: Pop it in a 300°F (150°C) oven for 8–10 minutes until warm and soft again.

  💡 Note: Since the filling contains dairy, room temp storage should be short-term only.

  In the Refrigerator

  For longer storage (up to 3 days):

  • Let the bread cool completely.

  • Wrap it tightly in plastic wrap or foil, or store in an airtight container.

  • Reheat in the oven at 325°F (160°C) for 10–15 minutes. This helps restore that just-baked texture.

  In the Freezer

  Want to make it ahead or save leftovers for later?

  • Freeze the fully baked and cooled bread.

  • Wrap in foil, then place in a freezer-safe bag or container.

  • Store for up to 2 months.

  • Reheat directly from frozen: cover with foil and bake at 350°F (175°C) for 20–25 minutes, then uncover and bake 5 more minutes for a golden top.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes! Just sauté it first to wilt it down and remove excess moisture.

Can I make this gluten-free?

You can try using your favorite gluten-free bread dough. Just note that texture may vary.

Can I prep it in advance?

Absolutely. Assemble the wreath, cover, and refrigerate. Bring to room temp before baking.

What if I don’t have artichokes?

You can substitute roasted red peppers or mushrooms for a different flavor profile.

In Conclusion

This Spinach Artichoke Dip Pull-Apart Christmas Bread is more than just a recipe — it’s a festive tradition waiting to happen. From the smell that fills your home to the joy of tearing off a warm, gooey bite, this dish brings people together in the most delicious way. It’s easy enough for weeknight holiday gatherings but beautiful enough for Christmas Day itself.

Looking for more ways to bring seasonal cheer to your table? You’ll also love these:

• Peach Baked Brie with Honey & Thyme

• Roasted Peach and Burrata Crostini

• Peach-Glazed Ham with Clove and Dijon

Share Your Holiday Creation!

If you make this, I need to see it!! Tag your photos on Pinterest and leave a review so others can find and fall in love with it too.

Nutritional Information (Approximate, per serving – based on 1 of 24 pieces)

• Calories: 165

• Fat: 9g

• Carbs: 16g

• Protein: 5g

• Fiber: 1g

• Sugar: 1g

Spinach Artichoke Dip Pull-Apart Christmas Bread

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• Author: iyma hernandes
• Total Time: 1 hour 55 minutes
• Yield: 24 pieces 1x
• Diet: Vegetarian

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Description

A festive, cheesy pull-apart bread filled with creamy spinach artichoke dip — baked in a stunning wreath shape for the holidays.

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Ingredients

Scale 1x2x3x

• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup warm milk (around 110°F)
• 2 tbsp granulated sugar
• 3 cups all-purpose flour (plus more for dusting)
• 1 tsp salt
• 4 tbsp unsalted butter, melted
• 1 large egg
• 4 oz cream cheese, softened
• ½ cup sour cream
• 1 cup chopped frozen spinach (thawed and well-drained)
• 1 cup marinated artichoke hearts, chopped
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp melted butter (for topping)
• Extra Parmesan and chopped parsley for garnish (optional)

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Instructions

1. In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until frothy.
2. Add flour, salt, melted butter, and egg. Mix until dough forms.
3. Knead by hand or in a mixer for 5–7 minutes until smooth and elastic.
4. Cover and let rise in a warm spot for 1 hour or until doubled in size.
5. In a bowl, combine cream cheese and sour cream until smooth.
6. Stir in spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper.
7. Punch down risen dough and divide into 24 equal pieces.
8. Flatten each dough ball, place a spoonful of filling in the center, and pinch closed.
9. Arrange balls seam-side down in a circle on a parchment-lined baking sheet to form a wreath. Leave a small gap in the middle.
10. Cover and let rise again for 20–30 minutes.
11. Preheat oven to 375°F (190°C).
12. Brush tops with melted butter.
13. Bake for 20–25 minutes, or until golden brown and bubbling.
14. Sprinkle with Parmesan and parsley if desired. Let cool slightly before serving.

Notes

Drain spinach well to avoid watery filling. You can prep the entire wreath ahead and refrigerate before baking. Great for holiday parties and potlucks!

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 165
• Sugar: 1g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 25mg

Keywords: spinach artichoke, pull-apart bread, Christmas appetizer, holiday recipe, wreath bread