When holiday entertaining calls for a creative twist on classic flavors, these Spinach-Artichoke Christmas Tree Skewers bring both festive cheer and familiar comfort to the table. This clever take on the beloved spinach-artichoke dip turns it into individual puff-pastry “trees” on skewers — crisp, golden-baked, and studded with creamy cheese and tender artichokes.
Perfect for sharing at a party or passing around during a family gathering, these little trees are equally fun to make and delicious to eat. They keep the crowd-favorite dip vibes you love, but add a playful holiday presentation that’s hard to resist. Serve them warm so the cheese is gooey and the pastry is flaky, and watch them disappear.
Serves: 12
Prep Time: ~10 minutes
Total Time: ~1 hour
Ingredients
- 1 (10-oz) bag frozen spinach, thawed and liquid squeezed out
- 3/4 cup canned artichoke hearts, drained and chopped
- 6 oz cream cheese, softened
- 1 cup shredded mozzarella
- 2 sheets frozen puff pastry, thawed
- 12 skewers
- Kosher salt
- Freshly ground black pepper
- Pinch of crushed red pepper flakes (optional)
- All-purpose flour (for dusting)
- 6 slices provolone (for tree stars)
Directions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- In a large bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, shredded mozzarella, a pinch of salt, black pepper, and red pepper flakes if you like a little heat. Mix until well blended.
- On a lightly floured surface, roll each puff pastry sheet into a rectangle about 15”×12”, trimming edges if needed so they’re even.
- Spread the spinach-artichoke mixture evenly on one of the pastry sheets. Place the second sheet on top and lightly press to help them adhere.
- With the long side facing you, cut the stacked pastry into 12 strips about 1 inch wide.
- Working one strip at a time, fold it back and forth in a zig-zag pattern — each layer slightly narrower than the one below — so it resembles a Christmas tree shape with a filled center.
- Skewer each “tree” from the bottom up, leaving about 1/2 inch of the skewer visible at the top so the tree can be plated upright later. Gently separate layers as needed so the pastry stays fluffy and doesn’t get squished.
- Arrange the skewered trees on the prepared baking sheets. Bake until the puff pastry is golden brown and cooked through, 25–30 minutes. Let cool slightly.
- Meanwhile, stack provolone slices and cut out small stars with a cookie cutter or paring knife. Skewer one cheese star onto the top of each baked tree as a festive topper.
- Serve warm and enjoy!
Serving & Hosting Notes
• Best warm: These skewers shine when served hot from the oven — the cheesy center stays creamy and the pastry stays crisp.
• Make-ahead friendly: You can assemble the skewers and keep them in the fridge for up to 2 hours before baking — great for busy entertaining days.
• Perfect pairings: Offer marinara, ranch, or a simple garlic-yogurt dip alongside for extra flavor.
Editor’s Note
These Spinach-Artichoke Christmas Tree Skewers take two holiday favorites — cheesy dip and puff pastry — and turn them into a delightful handheld appetizer. They’re fun to assemble with kids or friends, beautiful on a platter, and just delicious to eat — a little festive twist on a classic that’s perfect for any festive gathering this season.
Photo Credit: Delish
