Spinach-artichoke dip is a classic appetiser, however let’s make it a bit a lot more cheery! Wrapped in puff pastry, the dip can be formed into charming little Christmas trees and comes to be individual applications. These are best served cozy, but can be constructed and cooled for 2 hours before cooking.
- YIELDS: 12
- PREPARATION TIME: 10 mins
- TOTAL TIME: 1 human resources
Ingredients
- 6 oz. cream cheese, softened
- 1 c. shredded mozzarella
- 3/4 c. canned artichoke hearts, drained pipes, sliced
- Kosher salt
- Newly ground black pepper
- Pinch of crushed red pepper flakes
- All-purpose flour, for surface
- 2 sheets icy smoke bread (from a 17.3-oz. box), defrosted according to package directions
- 12 skewers
- 6 slices Provolone
Directions
Step 1
Preheat stove to 400 °. Line 2 cooking sheets with parchment. In a big bowl, combine spinach, lotion cheese, mozzarella, and artichokes; period with salt, black pepper, and red pepper flakes.
Step 2
On a gently floured surface, roll smoke bread sheets to 15″ x 12″ rectangle about 1/8″ thick, trimming if required.
Step 3
Spread spinach mixture in an also layer on one pastry sheet. Leading with various other pastry sheet, lightly pressing to stick. With the lengthy end facing you, eliminated 12 (1″- thick) strips.
Step 4
Functioning one strip each time, fold dough to and fro in a zig-zag activity, with each layer obtaining narrower than the last, to create a tree form. Prepare filling up side up. Skewer each tree from bottom and through top, making certain about 1/2″ of the skewer shows at the top. You may need to divide the layers after skewering so they aren’t smushed with each other. Organize on prepared sheets.
Step 5
Bake trees up until puff bread is golden brownish, 25 to 30 minutes. Allow great a little.
Step 6
Stack 2 slices of Provolone. Eliminate tiny celebrities with a tiny cookie cutter or paring blade to get 4 stars; repeat with staying Provolone. Thoroughly skewer stars onto top of trees.