Antipasto Christmas Tree
The holiday season is all about celebrating with loved ones, creating cherished memories, and indulging in delicious food. As someone who loves to experiment in the kitchen, I’m always on the lookout for unique and creative recipes that will make my guests’ jaws drop.
Ingredients
For The Dip:
- 1/2 cup Red Bell Peppers or Capsicum, diced
- 1 tablespoon Onion Powder
- 2 teaspoons Garlic Powder
- Salt to taste (if desired)
- 1/2 cup Sun-dried Tomatoes chopped
- 1/4 cup Dill Pickles finely diced
- 1/4 cup Chives chopped
- 1/4 cup Parsley chopped
- 4 cups Cream Cheese softened
For The Decorations:
- Rosemary Leaves/Sprigs to decorate
- Prosciutto slices for serving
- Ritz Water Crackers, or Pretzels for serving
- Salami slices for serving
- 1 1/2 – 2 cups Pitted Mixed Olives a variety of Black, Green, and Kalamata olives, dried with a paper towel
- 1/2 cup Sun-dried Tomatoes chopped (dried with a paper towel)
Instructions
Step 1: Prepare the Cream Cheese Dip
- To begin, we need to create a flavorful base for our Antipasto Christmas Tree. In a mixing bowl, combine the softened cream cheese, chopped sun-dried tomatoes, diced red bell peppers, finely diced dill pickles, chopped chives, chopped parsley, onion powder, garlic powder, and salt (if desired). Mix all the ingredients until well combined and set aside in the refrigerator to chill for at least 30 minutes.
Step 2: Assemble the Tree Shape
- To create the iconic tree shape of our antipasto masterpiece, we need a strong and stable base. I suggest using a cone-shaped mold made of sturdy material like Styrofoam or metal. Alternatively, you can create your own makeshift mold by rolling a piece of cardboard into a cone shape and securing it with tape.
Step 3: Decorate with Olives and Sun-dried Tomatoes
- Once our cream cheese dip is chilled, it’s time to start decorating the tree. Begin by placing dried olives all around the base of the cone-shaped mold. Use a toothpick or skewer to secure them in place if necessary. This will serve as the tree’s trunk. Then, layer the chopped sun-dried tomatoes over the olives to create a vibrant and festive appearance.
Step 4: Spread the Cream Cheese Dip
- Now, grab your chilled cream cheese dip from the refrigerator and start spreading it over the exterior of the cone-shaped mold, covering the olives and sun-dried tomatoes completely. Ensure that the dip is evenly distributed and smooth. You can use an offset spatula or the back of a spoon to achieve this.
Step 5: Add Salami and Prosciutto Slices
- To enhance both the flavor and appearance of our Antipasto Christmas Tree, we will layer salami and prosciutto slices over the cream cheese dip. Start from the bottom and work your way up, overlapping the slices as you go. This step adds a savory and indulgent touch to our creation.
Notes
- Soak the cone-shaped mold in water for a few minutes before starting to assemble the tree. This will make it easier to remove the mold once the cream cheese dip has set.
- Ensure that all the ingredients used for decoration, such as olives and sun-dried tomatoes, are thoroughly dried with a paper towel. Excess moisture may affect the texture and visual appeal of the tree.
- Experiment with different flavor variations by adding ingredients like roasted red peppers, marinated artichokes, or even spicy pickled jalapenos to the cream cheese dip.
- Don’t be afraid to get creative with the decorations. You can include other elements like cherry tomatoes, mini mozzarella balls, or even tiny decorative ornaments to add extra flair to your tree.
- Serve your Antipasto Christmas Tree with a variety of crackers, breadsticks, or pretzels to complement the flavors and provide a crunchy texture.
Nutrition
Calories: 177kcal
Tried this recipe?Let us know how it was!