These Spinach Artichoke Dip Christmas Tree Skewers are the cutest party starter. All the creamy, garlicky dip flavors you love, stacked into easy finger food. They look festive on the platter and disappear fast.
Spinach Artichoke Dip Skewers
Equipment
- 1 Mixing Bowl
- 1 Small baking dish
- 1 Sheet pan
- 12 Skewers (6-inch)
- 1 Small star cutter (optional)
- 1 Chef's knife
- 1 Cutting Board
Ingredients
For the creamy dip
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 14 oz artichoke hearts well drained and chopped
- 8 oz cream cheese softened
- 0.5 cup sour cream or plain Greek yogurt
- 0.25 cup mayonnaise
- 2 clove garlic finely minced
- 1 tbsp lemon juice
- 0.5 cup Parmesan cheese grated
- 1 cup mozzarella shredded
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional
For assembly
- 1 baguette or sourdough cut into 3/4-inch cubes
- 2 tbsp olive oil for toasting bread
- 24 leaves baby spinach
- 12 pieces marinated artichoke hearts drained and quartered
- 12 cherry or grape tomatoes halved
- 1 yellow bell pepper cut into tiny star shapes
- 12 cocktail or 6-inch wooden skewers
- 2 tbsp parsley or chives finely chopped, optional
- 2 tbsp pomegranate arils optional
Instructions
- In a bowl, combine cream cheese, sour cream, mayonnaise, garlic, lemon juice, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Fold in the well-squeezed spinach and chopped artichokes until creamy and even.
- Spread the mixture in a small baking dish and bake at 375°F (190°C) for 18 to 22 minutes until just bubbling. Cool to room temperature, then refrigerate 45 to 60 minutes so it firms up for skewering.
- Toss bread cubes with a drizzle of olive oil and toast on a sheet pan at 375°F (190°C) for 6 to 8 minutes until lightly crisp. Halve the tomatoes. Cut tiny stars from the yellow bell pepper using a small cutter or a paring knife.
- On each skewer, add a toasted bread cube for the trunk, a folded baby spinach leaf, a piece of marinated artichoke, and a small scoop of the chilled dip. Top with another spinach leaf, a tomato half, and finish with a bell pepper star.
- Arrange skewers in rows on a large platter to form a tree shape, pointing tops inward. Add a small bowl of extra dip at the base. Sprinkle with chopped parsley or chives and a few pomegranate arils for sparkle.
Notes
Why You’ll Love This This Dish
- Festive presentation that wows without fuss.
- All the beloved flavors of classic spinach artichoke dip in tidy bites.
- Make-ahead friendly for calm, happy hosting.
- Easy to customize with pantry swaps.
This Dish Ingredients & Substitutions
For the creamy dip:
- Frozen chopped spinach, thawed and squeezed very dry
- Artichoke hearts, well drained and chopped
- Cream cheese, softened
- Sour cream or plain Greek yogurt
- Mayonnaise
- Fresh garlic, finely minced
- Lemon juice
- Grated Parmesan cheese
- Shredded mozzarella
- Kosher salt and black pepper
- Crushed red pepper flakes, optional
For assembly:
- Baguette or sourdough, cut into 3/4 inch cubes
- Olive oil, for toasting bread
- Baby spinach leaves
- Marinated artichoke hearts, drained and quartered
- Cherry or grape tomatoes
- Yellow bell pepper, cut into tiny star shapes
- Cocktail skewers or 6 inch wooden skewers
- Optional garnish: parsley, chives, or pomegranate arils
Substitution ideas:
- Use all Greek yogurt in place of sour cream for a tangier dip.
- Swap mozzarella with provolone or Monterey Jack.
- No baguette on hand? Use sturdy crackers or toasted pita squares as the base.
- Fresh spinach works too. Sauté, cool, then squeeze dry before mixing.
Step-by-Step Instructions to Make This Dish
1. Mix the dip
In a bowl, combine cream cheese, sour cream, mayonnaise, garlic, lemon juice, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Fold in the well-squeezed spinach and chopped artichokes until creamy and even.
2. Bake, then chill to set
Spread the mixture in a small baking dish and bake at 375°F 190°C for 18 to 22 minutes until just bubbling. Cool to room temperature, then refrigerate 45 to 60 minutes so it firms up for skewering.
3. Prep the tree details
Toss bread cubes with a drizzle of olive oil and toast on a sheet pan at 375°F 190°C for 6 to 8 minutes until lightly crisp. Halve the tomatoes. Cut tiny stars from the yellow bell pepper using a small cutter or a paring knife.
4. Assemble the skewers
On each skewer, add a toasted bread cube for the trunk, a folded baby spinach leaf, a piece of marinated artichoke, and a small scoop of the chilled dip. Top with another spinach leaf, a tomato half, and finish with a bell pepper star.
5. Plate the Christmas tree
Arrange skewers in rows on a large platter to form a tree shape, pointing tops inward. Add a small bowl of extra dip at the base. Sprinkle with chopped parsley or chives and a few pomegranate arils for sparkle.
Tips for Success
- Squeeze spinach completely dry to avoid a watery dip.
- Chill the baked dip until scoopable so it stays put on skewers.
- Cut bread cubes evenly for sturdy, tidy bites.
- Use firm artichoke hearts and pat them dry so the layers hold.
- Assemble close to serving time and keep chilled until guests arrive.
Variations of This Dish
- Add finely chopped sun-dried tomatoes or roasted red peppers to the dip for color.
- Stir in a pinch of smoked paprika for a cozy, wood-fired vibe.
- Swap bread cubes with cucumber rounds for a lighter base.
- Make minis using toothpicks for bite-size nibbles on a grazing board.
Serving Suggestions: What to Pair with This Dish
- Serve with extra crostini, crackers, and crisp veggies on the side.
- Pair with a sparkling grape juice, citrus spritzer, or hot apple cider.
- Add olives, cured lemony chicken skewers, or a simple green salad to round out a snacky spread.
Storage & Reheating Instructions
- Refrigerate assembled skewers up to 6 hours, covered. For best texture, enjoy the same day.
- Extra dip keeps 3 to 4 days in an airtight container. Rewarm gently at 300°F 150°C until melty or enjoy chilled.
- To refresh bread cubes that softened, toast briefly in a low oven before assembling.
Memories Made Around the Table
I still remember the first time I set this tree platter down and watched everyone lean in with big smiles. It is the kind of playful bite that makes a party feel special.
FAQs
Can I make the dip ahead? Yes. Bake and chill the dip up to 2 days ahead, then assemble skewers a few hours before serving.
Can I use fresh spinach instead of frozen? Absolutely. Sauté chopped fresh spinach until wilted, cool, and squeeze out as much liquid as possible before mixing.
Do I have to bake the dip? Baking deepens flavor and helps it firm as it cools. In a pinch, you can skip baking if all ingredients are fully softened and well mixed, then chill until thick.
How long can these sit out? Keep chilled until serving. Set out for no more than 2 hours, then refrigerate leftovers promptly.
What can I use if I do not have bell pepper stars? A small tomato half or a slice of cucumber makes a cute topper too.
Final Thoughts
These Spinach Artichoke Dip Christmas Tree Skewers bring joy to the table with simple ingredients, make-ahead ease, and a bit of holiday magic.