If you grew up a girl in NW Pennsylvania, there were certain rites of passage. You learned to drive in the snow. You learned that the garage doubles as a second freezer from November to March. And sooner or later, you learned to make Knorr spinach dip.

I’ll never forget the first time I had it. I was at a friend’s house, and one bite of that cool, creamy dip with the crunchy little water chestnuts had me hooked. I never looked back. That little green packet of Knorr Vegetable Recipe Mix has been in my pantry ever since, right next to the cream of mushroom soup and the other pantry heroes of my youth!

This year, I gave our old friend a holiday makeover. Instead of the classic round bread bowl, I baked Pillsbury French bread dough in a bundt pan for a golden bread wreath. Then I filled it with that same nostalgic dip and topped it with cherry tomato “ornaments.” It’s festive, it’s easy, and it looks like you fussed way more than you did. That’s bougie on a budget!

Why You’ll Love This Spinach Dip Wreath

• It’s fast and simple. Make the dip, make the bread, and assemble when your guests get there. That’s it. That’s the whole plan.
• It’s the classic Knorr spinach dip you know and love. No fancy swaps and no “elevated” nonsense. Just the creamy, crunchy, old-fashioned recipe that disappears at every party.
• It’s a showstopper for pennies. Canned bread dough and pantry staples turn into a centerpiece appetizer. Sparkle Without the Splurge at its finest!
• It’s make-ahead friendly. The dip actually gets better as it chills, so you can make it a day ahead.
• It feeds a crowd. At 8 to 12 servings, it’s perfect for Christmas Eve, holiday parties, and potlucks.

Recipe at a Glance

• Servings: 8–12
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Down Time: About 50 minutes (10 minutes cooling in the pan, plus 30–40 minutes on a rack). The dip chills during this time.
• Storage: Store the dip and bread separately until serving. Refrigerate the dip covered for up to 3–4 days.

Ingredients

• 2 (11 oz) tubes Pillsbury refrigerated French bread dough
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 16 oz sour cream
• 1 cup mayonnaise
• 1 (1.4 oz) package Knorr Vegetable Recipe Mix
• 1 (8 oz) can water chestnuts, drained and chopped
• 7–10 cherry tomatoes

Tools You’ll Need

• 12-cup fluted tube pan (bundt pan)
• Cooking spray
• Wire cooling rack
• Large mixing bowl
• Rubber spatula
• Cutting board and sharp knife
• Serrated bread knife
• Clean kitchen towel or cheesecloth for squeezing the spinach
• Serving platter

Directions

Preheat the oven to 350°F. Spray a 12-cup fluted tube cake pan with cooking spray.

Remove the dough from both cans, but don’t unroll it. Place both pieces in the pan in a circle, then pinch the ends together to seal them into one ring.

Bake for 35 to 40 minutes, or until golden brown. Cool in the pan for 10 minutes, then remove the bread to a cooling rack. Let it cool completely, about 30 to 40 minutes.

While the bread cools, make the spinach dip. Chop the water chestnuts. In a large bowl, combine the sour cream, mayonnaise, spinach, vegetable recipe mix, and water chestnuts. Cover and chill until ready to serve.

When you’re ready to serve, cut out the center of the top of the bread and remove most of the bread inside, leaving a sturdy shell.

Spoon the spinach dip into the hollowed-out wreath.

Top with cherry tomato “ornaments.”

Serve with the torn bread pieces or crackers.

Tara’s Tips

• Squeeze that spinach like you mean it. Watery spinach makes runny dip. Wrap the thawed spinach in a clean kitchen towel and wring it out over the sink. A potato ricer works great too.
• Give the dip some fridge time. The Knorr mix needs time to soften and work its magic. If you can, make the dip the night before.
• Don’t toss the bread you scoop out! Tear it into bite-size pieces and serve it in a little bowl alongside the wreath for dipping. Free dippers!
• Fill it right before serving. The bread stays crisp and the wreath looks its prettiest when you assemble at the last minute.
• Pat the tomatoes dry before setting them on top, so they stay put and don’t make the dip watery.
• Pick up a good bundt pan. A nonstick 12-cup fluted pan gives you that pretty, even golden ring.

Yield: 10

Christmas Spinach Dip Wreath

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Make the dip, bake the bread and assemble when guests arrive. An easy, retro Christmas appetizer that feeds a crowd!

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 50 minutes

Total Time 1 hour 40 minutes

Ingredients

• 2 - 11 oz tubes Pillsbury French bread refrigerated canned dough
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 16 oz sour cream
• 1 cup mayonnaise
• 1. 4 oz package knorr vegetable recipe mix
• 8 oz can water chestnuts, drained and chopped
• 7-10 Cherry tomatoes

Instructions

1. Preheat the oven to 350 degrees. Spray 12-cup fluted tube cake pan with cooking spray.
2. Remove dough from both cans; do not unroll. Place into the pan in a circle; pinch ends together to seal into 1 ring. 
3. Bake for 35 to 40 minutes or until golden brown. Cool in the pan for 10 minutes. Remove bread from pan to cooling rack. Cool completely, 30 to 40 minutes.
4. Make spinach dip while the bread is cooling. Chop the water chestnuts, then in a large bowl, combine the sour cream, mayonnaise, spinach, vegetable recipe mix, and water chestnuts. Cover and chill until ready to serve. 
5. Once ready to serve, cut the center out of the top of the bread, and remove most of the bread.
6. Spoon spinach dip into the center of the bread.
7. Top with tomato “Ornaments”
8. Serve with bread or crackers. 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 27gSaturated Fat: 8gUnsaturated Fat: 20gCholesterol: 37mgSodium: 273mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 4g

Serving Suggestions

Set the wreath on a big platter and surround it with crackers, pretzel crisps, or fresh veggies like carrot sticks, celery, and bell pepper strips for extra dipping options.

To round out your Christmas appetizer table, pair it with:

• Adorable Reindeer Cinnamon Rolls
• The Ultimate Christmas Aesthetic Breakfast: Cinnamon Roll Trees
• Snowman Cinnamon Rolls – The Cutest Christmas Breakfast Ever!
• Snowman Cupcakes: The Cutest Christmas Treat You’ll Ever Make!

Storage Notes

• Before assembling: Keep the dip covered in the fridge for up to 3–4 days. Store the cooled bread wreath at room temperature, loosely wrapped, and serve it the same day for the best texture.
• Leftovers: Once filled, refrigerate any leftover wreath and eat it within a day, before the bread gets soggy. Leftover dip on its own keeps 3–4 days.
• Freezing: I don’t recommend freezing this dip. The sour cream and mayo separate when thawed.

A Little Holiday Nostalgia

Some recipes are just recipes. Others are a little time machine. Every time I stir up a batch of Knorr spinach dip, I’m right back in that friend’s kitchen, discovering my new favorite party food. Dressing it up as a Christmas wreath just feels like giving an old friend a new holiday sweater.

I hope this one finds its way onto your holiday table and into your own collection of memory foods. Merry everything!