Save A festive, savory pull-apart bread shaped like antlers, filled with creamy spinach dip. Perfect for holiday gatherings or themed parties.
I love serving this at holiday parties because it gets everyone talking and sharing as they pull apart the warm bread and dip.
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 10 minutes until smooth Place in a greased bowl, cover, and let rise in a warm place for 45 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 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 This recipe always brings a smile to my family as we gather around, pulling the warm bread and enjoying the creamy dip together.
Required Tools
Large mixing bowl Baking sheet Parchment paper Rolling pin Pastry brush Mixing spoons
Allergen Information
Contains gluten (wheat flour), dairy (cheese, cream cheese, sour cream), and egg Check all labels if serving to guests with allergies
Nutritional Information
Calories 340 Total Fat 15 g Carbohydrates 38 g Protein 11 g per serving
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This festive bread dip ring is sure to be the centerpiece of your holiday table and a crowd-pleaser at any gathering.
Recipe FAQs
- → How do I shape the dough into antlers?
After dividing the dough, roll one portion into a ring and the other into elongated, branched shapes. Attach the antlers securely to the ring before baking.
- → Can I use store-bought dough for this dish?
Yes, store-bought pizza dough works well for a quicker preparation without compromising flavor.
- → What ingredients give the dip its creamy texture?
The dip’s creaminess comes from a mix of cream cheese, sour cream, Parmesan, and mozzarella cheeses combined with spinach.
- → How should the dip be added to the bread ring?
Cut a slit along the top of the ring and gently fill it with the prepared spinach dip before baking.
- → What can I use to decorate the antlers?
Cherry tomatoes or olives are perfect for creating eyes and a nose to complete the festive reindeer appearance.