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Crab & Spinach Pull-Apart Tree

This holiday “tear and share” appetizer uses frozen creamy crab dip—an affordable swap for crab meat that also saves time. If desired, shape the balls into a wreath or a star instead of a tree.

Serves 10
Ready in 55 mins
Prep time 25 mins
Cooking time 30 mins
400 calories per serving


> 1 (8.25 oz) pkg Phillips ® Crab & Spinach Dip
> 2 cloves garlic, minced
> 2 tbsp lemon juice
> 1 1/4 cups finely shredded mozzarella cheese, divided
> 1/2 tsp crushed red pepper (optional)
> 2 (16.3 oz) pkgs refrigerated biscuit dough
> 2 tbsp olive oil


Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the crab dip, garlic, lemon juice, 1 cup mozzarella, and crushed red pepper, if using. Set dip mixture aside.
Separate biscuits and cut each biscuit in half. Flatten one piece of dough into a 3-inch circle. Place 2 tsp crab mixture in center and wrap dough to enclose. Pinch edges to seal and gently roll into a smooth ball; place seam-side down on prepared baking sheet. Repeat with remaining dough and crab mixture, forming balls into a Christmas tree. Brush tops of biscuits with the oil and sprinkle with remaining ¼ cup mozzarella. Bake 25–30 min., until biscuits are golden.

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