Description
A festive and delicious Christmas Tree Dip made with creamy cannellini beans and reduced-fat cream cheese, decorated with vibrant pesto and colorful toppings to resemble a holiday tree. Perfect as a party appetizer or a fun holiday snack that combines smooth, savory flavors with fresh and tangy accents.
Ingredients
Scale
Base:
- 1 (14.5-ounce) can cannellini beans, 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 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 the Base: In a blender or food processor, combine the drained cannellini beans, reduced-fat cream cheese, and kosher salt. Blend until the mixture is very smooth, scraping down the sides as needed to ensure an even consistency.
- Shape the Tree: Spread the creamy mixture evenly onto a large platter (about 12″ x 16″ oval works well), sculpting it into the shape of a Christmas tree. Aim for a smooth surface to better display the toppings.
- Add Pesto Layer: Gently spread a thin layer of pesto over the cream cheese base, avoiding the edges to create a neat border. Use about ¼ cup of pesto for a thinner layer, or up to ⅓ cup if your cream cheese layer is thick or on a smaller platter.
- Prepare and Place the Decorations: Using a cookie cutter, cut a star shape from the flat side of the yellow bell pepper for the tree’s star. Cut a rectangle from the brownish or purple-black pepper for the trunk. Alternatively, use a star-shaped cracker and a brown rectangular cracker for these pieces. Place the star on top of the tree and the trunk at the bottom.
- Decorate the Tree: Arrange chopped artichoke hearts and roasted red peppers in strings to mimic garland across the tree. Scatter Kalamata olive rings and Sweety Drop peppers around as ornaments. Finally, sprinkle the entire tree with crumbled reduced-fat feta cheese to resemble snow.
Notes
- Pesto Quality: Choose a fresh and vibrant pesto for best flavor and color—refrigerated pesto brands like Rana or Kirkland are excellent choices.
- Make-Ahead Tips: For easier prep, chop and prep toppings 1-2 days in advance and store in the refrigerator. Then blend the base and assemble just before serving. You can also prepare the entire dip up to a day ahead; wrap well and refrigerate, but bring out 20 minutes before serving to allow the cream cheese to soften for optimal texture and flavor.
Nutrition
- Serving Size: 1/6 of dip (about 8 tablespoons)
- Calories: 110
- Sugar: 1.5g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
