Spinach Artichoke Dip Pull

There’s just something magical about bread you can pull apart—especially when it’s filled with gooey, garlicky spinach artichoke dip. And when you arrange it into a wreath, brush it with melted butter, and sprinkle it with a little parmesan snow? Holiday appetizer dreams come true.

I first made this for a Christmas Eve get-together, and it was the centerpiece of the table. Everyone grabbed a cheesy bread ball, dipped it in marinara or extra dip, and instantly asked, “Did you make this?!” And honestly? It’s way easier than it looks.

This wreath is made with store-bought pizza dough (or crescent roll dough if you’re in a pinch), a simple homemade spinach artichoke dip, and lots of melty cheese. It’s festive, sharable, and totally irresistible.

Why You’ll Love This Recipe

• Showstopping presentation – A golden, cheesy wreath? Instant holiday table glow-up.
• Creamy spinach dip inside – Classic spinach artichoke dip baked into each pull-apart piece.
• Prep-ahead friendly – You can assemble the whole thing in advance and bake it fresh.
• Customizable – Add roasted red peppers, turkey bacon, or swap the dip entirely.
• Kid- and party-friendly – No knives, no forks—just grab, pull, and dip.

Prep Time and Servings

Prep Time: 25 minutes
Cook Time: 25–30 minutes
Total Time: About 1 hour (includes shaping)
Yields: Serves 8–10 as an appetizer
Calories per serving: ~270
Protein: 7g | Carbs: 20g | Fat: 18g

Ingredients

For the Spinach Artichoke Dip

• 1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
• ¾ cup chopped artichoke hearts (canned or jarred, drained)
• 4 oz cream cheese, softened
• ¼ cup sour cream
• ¼ cup grated parmesan
• ¼ cup shredded mozzarella
• 1 garlic clove, minced
• Salt and pepper, to taste

For the Bread Wreath

• 1 lb pizza dough (store-bought or homemade)
• 1 tablespoon olive oil (for handling dough)
• 2 tablespoons melted butter (for brushing)
• 1 garlic clove, grated or minced
• 1 tablespoon chopped parsley
• 2 tablespoons grated parmesan (for sprinkling)
• Optional: red pepper flakes or chopped sun-dried tomatoes (for color)

Ingredient Notes

• Pizza dough – Store-bought is great, but if you have time, homemade dough makes it even more special.
• Spinach – Make sure to squeeze out all the moisture from frozen spinach so the dip isn’t watery.
• Artichokes – Use canned or jarred artichokes packed in water or oil—just drain and chop.
• Cheese – Mozzarella melts beautifully, and parmesan adds salty, nutty depth.

Step-by-Step Instructions

1. Make the Dip

• In a bowl, mix together cream cheese, sour cream, spinach, artichokes, parmesan, mozzarella, garlic, salt, and pepper.
• Stir until fully combined and creamy.
• Taste and adjust seasoning if needed.

2. Prepare the Dough Balls

• Preheat oven to 375°F (190°C).
• Lightly flour your surface and roll out the pizza dough to about ¼-inch thickness.
• Cut into 16–20 squares, about 2×2 inches each.

3. Fill and Shape

• Place a small spoonful of spinach artichoke dip in the center of each square.
• Fold the corners up and pinch tightly to seal, forming a ball.
• Place seam-side down on a parchment-lined baking sheet in a wreath shape (circle with a hole in the middle), leaving a little space between each ball to allow for rising.

Optional: Add a smaller ring of dough balls inside for a fuller wreath.

4. Brush and Bake

• Mix the melted butter with garlic and parsley.
• Brush the tops of the dough balls lightly with the garlic butter.
• Bake for 25–30 minutes, or until golden brown and cooked through.

5. Finish and Serve

• Immediately brush with more garlic butter and sprinkle with parmesan.
• Garnish with extra parsley and red pepper flakes or chopped sun-dried tomatoes for a festive pop of color.

How to Serve

• Holiday appetizer centerpiece – Place in the center of your table with a little bowl of marinara or extra dip.
• With a cheese board – Add to a grazing table with cured meats, olives, and veggies.
• Potluck favorite – Assemble, transport, and bake fresh at your destination.

Additional Tips

1. Seal the dough well – This keeps the dip from leaking out while baking.
2. Don’t overfill – A heaping teaspoon is plenty for each dough ball.
3. Use parchment paper – Makes it easy to lift the wreath off the baking sheet.
4. Make-ahead option – Assemble the filled dough balls and shape the wreath. Cover and refrigerate for up to 24 hours, then bake as usual.
5. Swap in other dips – Try jalapeño popper dip, herbed goat cheese, or even a creamy buffalo chicken filling.

Recipe Variations

• Cheesy Turkey Bacon Wreath – Add crumbled cooked turkey bacon to the dip for a savory kick.
• Spicy Spinach Dip – Add chopped jalapeños or a pinch of cayenne to the filling.
• Vegan Version – Use dairy-free cream cheese and mozzarella-style shreds, and vegan dough.
• Crescent Roll Shortcut – Use crescent roll dough in place of pizza dough for a buttery, soft finish.
• Mini Wreaths – Make individual mini wreaths or trees for cute, personal appetizers.

Serving Suggestions

• With dips: Marinara, ranch, or extra spinach artichoke dip on the side.
• With drinks: Pair with sparkling cider, cranberry spritzers, or a hot apple punch.
• With soup: Serve alongside tomato basil soup or creamy potato leek.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheat: Bake at 300°F for 10 minutes or microwave individual pieces for 20–30 seconds.
• Freezing: Freeze baked wreaths tightly wrapped in foil for up to 1 month. Reheat from frozen at 325°F until warmed through.

Special Equipment

• Parchment paper – Prevents sticking and helps with easy transfer.
• Pastry brush – For spreading garlic butter evenly.
• Baking sheet – Large enough to fit a 10–12 inch wreath.

FAQ

Can I use crescent dough instead of pizza dough?
Yes! Crescent dough will be softer and more buttery. Just be careful when sealing—it’s a bit more delicate.

Can I make this without artichokes?
Absolutely. Just increase the spinach and cheese slightly to balance it out.

Can I freeze the dip balls before baking?
Yes. Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 extra minutes.

What if I don’t have fresh parsley?
Dried parsley works fine, or you can skip it. Chopped basil or chives are also great.

Can I use store-bought dip?
Totally! Just make sure it’s thick enough to hold inside the dough—no watery dips.

Conclusion

This Spinach Artichoke Dip Pull-Apart Christmas Bread is everything a holiday appetizer should be: warm, cheesy, crowd-pleasing, and absolutely adorable. Whether you’re hosting a big holiday bash or a quiet cozy night in, this wreath will bring smiles, second helpings, and lots of holiday cheer.

Make it once, and it’ll become a yearly tradition—guaranteed.

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