Save to Pinterest A festive, savory pull-apart bread shaped like antlers, filled with creamy spinach dip. Perfect for holiday gatherings or themed parties.
This recipe always brings smiles at our holiday parties and is a fun way to serve 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 to Pinterest Every holiday gathering, my family loves pulling apart the bread and dipping it 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
Save to Pinterest This festive dish is sure to impress and bring warmth to your holiday table.
Recipe FAQs
- → What type of dough works best for shaping the antlers?
A soft, elastic dough made with all-purpose flour and instant dry yeast works best, allowing easy shaping and a tender crumb after baking.
- → Can I prepare the spinach filling in advance?
Yes, the creamy spinach mixture can be made ahead and refrigerated, making it easier to assemble when ready to bake.
- → How do I ensure the bread stays moist around the dip?
Cutting a shallow slit and placing the filling carefully helps retain moisture, while baking at moderate temperature ensures the bread cooks evenly without drying out.
- → Are there suitable decorations for the antlers?
Cherry tomatoes or olives work well to mimic eyes and nose, enhancing the festive appearance without affecting flavor.
- → What are some flavor variations for the spinach filling?
Adding cooked bacon, artichoke hearts, or switching cheese varieties can customize the dip to different taste preferences.