Description
This festive Christmas Tree Dip is a delicious and visually appealing appetizer perfect for holiday gatherings. A smooth blend of cannellini beans and reduced-fat cream cheese forms a creamy base adorned with vibrant pesto and colorful toppings like artichoke hearts, roasted red peppers, Kalamata olives, and sweet drop peppers. Garnished with a yellow bell pepper star, a pepper trunk, and crumbled feta ‘snow,’ this dip combines wholesome ingredients with cheerful presentation to delight your guests.
Ingredients
Scale
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)
- ¼ teaspoon kosher salt
Toppings:
- ¼ – ⅓ cup fresh or refrigerated pesto
- Yellow bell pepper (for the star, or a star-shaped cracker)
- Rectangular slice of a brownish or purple-black pepper (for the tree trunk, or a brown, rectangular cracker)
- ½ cup chopped artichoke hearts (canned, not marinated)
- ½ 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
- Blend Base Ingredients: In a blender or food processor, combine the drained cannellini beans, reduced-fat cream cheese, and kosher salt. Blend until very smooth, pausing occasionally to scrape down the sides to ensure an even consistency.
- Shape the Tree: Spread the creamy bean mixture onto a large serving platter, shaping it into a Christmas tree shape approximately 12″ x 16″ in size. Smooth the surface carefully to create an even base layer for decorations.
- Add Pesto Layer: Spread a thin, even layer of fresh or refrigerated pesto over the cream cheese mixture, leaving a small border around the edges. Use about ¼ cup pesto if your cream cheese layer is thick; otherwise, up to ⅓ cup will suffice for thinner layers.
- Create Tree Decorations: Use a cookie cutter or carefully cut a star shape from the flat side of a yellow bell pepper. Similarly, cut a rectangular piece of brownish or purple-black pepper to form the tree trunk. Alternatively, use star-shaped and rectangular crackers for these elements. Place the star at the top and the trunk at the bottom of the tree shape on the platter.
- Decorate the Tree: Arrange chopped artichoke hearts and roasted red peppers on the tree to resemble garland strands. Distribute Kalamata olive rings and Sweety Drop peppers across the tree as ornaments for a festive look. Finally, sprinkle crumbled reduced-fat feta cheese over the tree to mimic snow.
Notes
- Pesto: For the best flavor and color, use fresh or refrigerated pesto rather than shelf-stable jarred varieties. Recommended brands include Rana and Kirkland (Costco).
- Make-ahead tips: To prepare ahead, chop toppings and store separately in the refrigerator up to two days before serving. Assemble the dip shortly before serving for optimal texture and freshness.
- Alternatively, prepare the entire dip up to one day in advance, wrap it tightly in plastic wrap, and refrigerate. Bring it out about 20 minutes before serving to allow the cream cheese layer to soften slightly.
- Food Safety: Do not leave the dip out of refrigeration for extended periods to prevent spoilage.
Nutrition
- Serving Size: 1/6 of the recipe (approx. ½ cup)
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
