Yield: 3 cups

Christmas Tree Dip

This Christmas Tree Dip is a yummy, super-cute party headliner! Our tips make it so easy to whip up for a Christmas Party, in just minutes!

• Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Base:

1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
1/4 teaspoon kosher salt

Toppings:

1/4 - 1/3 cup fresh or refrigerated pesto (see note)
for the star: yellow bell pepper (or a star-shaped cracker)
for the tree trunk: a rectangular slice of a brownish or purple-black pepper (or a brown, rectangular cracker)
1/2 cup chopped artichoke hearts (canned, not marinated)
1/2 cup chopped (jarred) roasted red peppers
Kalamata olives, sliced horizontally into rings
Sweety Drop peppers (tiny, tear-shaped peppers)
1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese and salt until very smooth, scraping the sides as needed.
Spread the cream cheese mixture onto a large platter (mine is a 12" x 16" oval), in the shape of a Christmas tree.
Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you're using a smaller-sized platter), you may want to use closer to 1/3 cup pesto, but otherwise, 1/4 cup should be enough.
For the star, use a cookie cutter to cut a star-shape from the flat side of the yellow pepper. Cut a rectangle from your brownish pepper for the tree's trunk. (Or, alternately, use crackers for these.) Place the star at the top and the tree trunk at the bottom (as shown in photos in our post above).
Decorate your tree with artichokes, roasted red peppers, Kalamatas, and Sweety Drop peppers (refer to photos in our post for ideas). I like to combine the artichokes and red peppers into strings of garland, and place the Kalamatas and Sweety Drops as ornaments. Lastly, sprinkle your tree with feta cheese "snow."

Notes

Pesto: A good, vibrantly flavorful (and colorful) pesto is important in this recipe. To save time, we often grab store-bought pesto. Be sure to select one that is fresh-looking and really green. I find that refrigerated brands are generally much better than jarred, shelf-stable brands. A couple I regularly use are Rana (from my local grocery store), and also the Kirkland brand at Costco (which is my favorite of the two).

Make-ahead tips: This Christmas Tree Dip tastes best when the cream cheese mixture is softer and is not really cold, straight out of the refrigerator. To work on this recipe ahead, you have two options: (1) Do all of the chopping and prep of the decorative toppings a day or two ahead, and stash them in the fridge. Then, quickly whir up your cream cheese layer and assemble your tree in a few easy minutes, right before serving. (2) To make your Christmas Tree Dip completely ahead of time, wrap it in plastic up to a day in advance, but bring it out of the refrigerator 20 minutes or so before serving, to give the cream cheese layer time to soften back up a bit. (But remember, for food safety, not to bring it out too far ahead.)

Nutrition Information:

Yield:

48 servings

Serving Size:

2 tablespoons dip
Amount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 33mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 2g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.