Print

Creamy Spinach Artichoke Dip Puff Pastry Braid Easy Recipe for Parties

creamy spinach artichoke dip puff pastry braid - featured image
Print Recipe

A quick and easy puff pastry braid filled with creamy spinach artichoke dip, perfect for parties and gatherings. This recipe combines flaky pastry with a rich, cheesy filling for a crowd-pleasing appetizer.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz artichoke hearts, drained and roughly chopped
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, minced garlic, and lemon juice. Mix until smooth and creamy, about 2 minutes.
  3. Stir in shredded mozzarella, Parmesan, chopped artichoke hearts, and squeezed-dry spinach. Season with salt and pepper to taste. The mixture should be thick but spreadable.
  4. On a lightly floured surface, unfold one sheet of puff pastry. Place it on the parchment-lined baking sheet.
  5. Spoon the spinach artichoke mixture down the center third of the puff pastry lengthwise, leaving about 1½ inches clear on each side.
  6. Using a sharp knife, cut 1-inch strips on each side of the filling, from top to bottom, making sure the strips are roughly even in width.
  7. Starting at one end, fold the strips over the filling alternately from left and right, overlapping to form a braid. Tuck the ends underneath for a neat finish.
  8. Beat the egg with water and gently brush over the entire braid for a shiny, golden crust.
  9. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Keep an eye around 20 minutes to avoid burning.
  10. Let the braid cool on the baking sheet for about 5 minutes before slicing to help the filling set and prevent spilling.

Notes

Keep puff pastry cold until ready to use to ensure it puffs well. Squeeze out excess liquid from spinach and drain artichokes thoroughly to avoid soggy pastry. Egg wash gives a shiny, golden crust. You can prepare the filling a day ahead but assemble and bake fresh for best results. For gluten-free, try almond flour puff pastry alternatives (not tested).

Nutrition

Keywords: spinach artichoke dip, puff pastry braid, party appetizer, creamy dip, easy recipe, crowd-pleaser, cheesy dip

Find it online: https://yumnode.com/creamy-spinach-artichoke-dip-puff-pastry-braid-easy-recipe-for-parties/