Save A festive, savory pull-apart bread shaped like antlers, filled with creamy spinach dip. Perfect for holiday gatherings or themed parties.
This recipe has become a holiday favorite in my family, sparking joy and smiles every time I serve it.
Ingredients
- Bread Dough: 500 g all-purpose flour, 1 packet (7 g) instant dry yeast, 1 tsp sugar, 1 tsp salt, 250 ml warm water, 2 tbsp olive oil, 1 large egg (for egg wash)
- Spinach Dip: 200 g frozen chopped spinach, thawed and squeezed dry, 200 g cream cheese, softened, 100 g sour cream, 60 g grated Parmesan cheese, 100 g shredded mozzarella cheese, 2 garlic cloves minced, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder, 1/4 tsp ground nutmeg (optional)
- Decoration (optional): Cherry tomatoes or olives (for eyes/nose)
Instructions
- Prepare the Bread Dough:
- In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a dough forms. Knead on a floured surface for 8 to 10 minutes until smooth. Place in a greased bowl cover and let rise in a warm place for 45 to 60 minutes until doubled in size.
- Prepare the Spinach Dip:
- In a mixing bowl combine cream cheese sour cream Parmesan mozzarella minced garlic salt pepper onion powder and nutmeg. Stir in the chopped spinach until well combined. Set aside.
- Shape the Antler Ring:
- Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper. Punch down the risen dough and divide into two portions one for the head ring one for the antlers. Roll the larger portion into a thick rope and shape into a ring (about 22 cm diameter). Place on the baking sheet. Cut and shape the second portion into antlers (long branched shapes) and attach securely to the ring. Carefully cut a slit along the top of the ring (not all the way through) and gently fill with the spinach dip.
- Bake:
- Brush dough with beaten egg for a golden finish. Bake for 25 to 30 minutes until the bread is golden and cooked through and dip is bubbling.
- Decorate (optional):
- Place cherry tomatoes or olives as eyes and a nose to complete the reindeer look.
- Serve warm:
- Guests can pull apart the bread and dip as they go!
Save Making this recipe always brings my family together around the table, creating wonderful moments and memories.
Serving Suggestions
Serve with veggie sticks or crackers alongside for extra dipping pleasure and texture contrast.
Variations
Add crumbled cooked bacon or artichoke hearts to the dip for extra flavor and variety.
Storage Tips
Store leftovers in an airtight container and reheat gently before serving to preserve freshness and texture.
Save This reindeer spinach dip ring is sure to be the star of your holiday party - enjoy every pull and dip!
Recipe FAQ Section
- → What type of dough is best for the bread ring?
A soft all-purpose flour dough with yeast, olive oil, and a bit of sugar helps create a tender, elastic bread ideal for shaping the ring and antlers.
- → Can I prepare the spinach filling in advance?
Yes, the spinach dip can be mixed ahead and refrigerated until ready to fill the dough, enhancing ease of preparation.
- → How do I shape the antlers securely on the bread ring?
Attach antler shapes firmly by pinching the dough where they meet the ring to ensure they bake together without separating.
- → What are some good garnish options for the antler ring?
Cherry tomatoes or olives work well as decorative eyes and nose, adding color and a playful touch to the presentation.
- → Can any variations be added to the spinach filling?
Yes, adding cooked bacon crumbles or artichoke hearts offers extra flavor complexity and texture to the filling.
- → Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly but contains dairy and egg products, so it’s important to consider dietary restrictions.