A Christmas tree dip is a creamy spinach-artichoke dip served with a pull-apart bread tree — two pizza-dough triangles filled with the dip, cut into branches, twisted and baked golden. It takes 50 minutes, serves 8–10 people, and doubles as the centrepiece of your holiday table. Below is the full recipe: ingredients with quantities, step-by-step method, times, serving tips and answers to common questions.
Christmas Tree Dip at a Glance
| Prep Time | 20 min |
| Cook Time | 25–30 min |
| Total Time | 50 min |
| Serves | 8–10 people |
Christmas Tree Dip Ingredients
For the spinach dip filling:
- 12 oz (340 g) frozen chopped spinach, thawed and squeezed very dry
- 6 oz (170 g) cream cheese, softened
- 1/2 cup sour cream
- 1 cup (115 g) shredded low-moisture mozzarella cheese
- 1/2 cup (45 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chilli powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/8 tsp black pepper
For the bread tree:
- 1 tube (13.8 oz / 390 g) refrigerated thin-crust pizza dough
- 1 Tbsp all-purpose flour, for dusting
- 2 Tbsp unsalted butter, melted
- 1 clove garlic, grated (for the garlic butter)
- 1 Tbsp grated Parmesan and 1 Tbsp chopped parsley, to finish
- Marinara sauce, for serving (optional)
The most important ingredient tip: squeeze the thawed spinach in a clean kitchen towel until no liquid drips out. Wet spinach makes the dough soggy and the branches will not pull apart cleanly.
How to Make Christmas Tree Dip
- Heat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Make the filling: in a medium bowl, beat the squeezed-dry spinach, softened cream cheese, sour cream, mozzarella, Parmesan, garlic, garlic powder, onion powder, chilli powder, Italian seasoning, salt and pepper until thick and creamy.
- Shape the tree: on a floured surface, roll the pizza dough into a rectangle and cut it into two large triangles. Place one triangle on the baking sheet.
- Spread the filling over the first triangle, leaving a 1/2-inch border around the edges. Lay the second triangle on top and press the edges together to seal.
- Cut the trunk and branches: cut a small rectangle at the bottom centre for the trunk. Then cut 1-inch-wide strips along both sides of the tree, leaving the centre strip uncut so the tree holds together.
- Twist each strip 2–3 times to make the branches — smaller twists near the top, fuller twists near the bottom.
- Brush with garlic butter: mix the melted butter with the grated garlic and brush the whole tree generously.
- Bake for 25–30 minutes until deep golden and cooked through underneath. Brush again with garlic butter, sprinkle with Parmesan and parsley, and serve warm with marinara sauce on the side.
Tips for the Best Christmas Tree Dip
- Squeeze the spinach until it is as dry as you can get it — this is the single biggest difference between a crisp tree and a soggy one.
- Use low-moisture mozzarella, not fresh. Fresh mozzarella releases water as it melts and softens the dough.
- Serve warm. The cheese pull is at its best in the first 20 minutes out of the oven.
- If the top browns too fast, cover the tree loosely with foil for the last 10 minutes.
- Cut a small star from the leftover dough and place it on top of the tree before baking.
Christmas Tree Dip Variations
- Cranberry & Brie Tree: swap the spinach filling for brie and cranberry sauce — sweet, creamy and very festive.
- Pizza Tree: use marinara sauce, mozzarella and pepperoni as the filling instead of spinach dip.
- Sweet Tree: spread Nutella and chopped hazelnuts between the triangles, then dust with icing sugar after baking.
Make-Ahead, Storage & Food Safety
The filling can be made up to 2 days ahead and kept covered in the fridge. Assemble the tree and bake it on the day for the best pull-apart texture. Leftovers keep in the fridge for up to 2 days — reheat at 180°C (350°F) for about 10 minutes. Because this dip is dairy-based, do not leave it out for more than 2 hours at room temperature. The FDA’s full guide is here: FDA Serving Safe Buffets
What to Serve with Christmas Tree Dip
Serve the tree warm on a big board with marinara sauce, crackers and vegetable sticks for dipping. It works beautifully as part of a holiday spread — see our Christmas Buffet Ideas for the full buffet plan. For drinks, a hot chocolate station pairs perfectly with it — work out how much to make with our Hot Chocolate Servings Calculator. And if you are feeding a bigger crowd, work out exact party quantities with our Sandwich Party Calculator.
Frequently Asked Questions About Christmas Tree Dip
Can I make Christmas tree dip ahead of time?
Yes — make the spinach filling up to 2 days ahead and keep it covered in the fridge. Assemble the tree and bake it on the day, so the bread stays crisp and pull-apart.
Can I use fresh spinach instead of frozen?
Yes. Sauté about 5 cups of fresh spinach until wilted, let it cool, then squeeze it very dry in a kitchen towel — the same way you would treat frozen spinach. Any leftover water makes the dough soggy.
What dough works best for a Christmas tree dip?
Refrigerated thin-crust pizza dough (one 13.8 oz tube) is the easiest — it rolls out evenly and bakes into soft, pull-apart branches. Crescent dough sheets also work; press the seams together first.
How do I keep Christmas tree dip warm for a party?
Bake it just before guests arrive and serve it within 20 minutes for the best cheese pull. You can hold it in a warm oven on the lowest setting for up to 30 minutes, but do not leave it out for more than 2 hours.
Can I freeze Christmas tree dip?
The filling freezes well for up to 1 month — thaw it in the fridge overnight and stir before using. The baked tree is best fresh; freezing makes the dough soft and soggy.
What do I serve with Christmas tree dip?
Marinara sauce for dipping, plus crackers and vegetable sticks on the side. It also sits perfectly on a holiday buffet next to the other dishes in our Christmas Food Ideas.
Browse more recipes in the Recipe category.