# What You Need:
→ Bread Dough
01 - 3 3/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) instant dry yeast
03 - 1 tsp granulated sugar
04 - 1 tsp salt
05 - 1 cup warm water
06 - 2 tbsp olive oil
07 - 1 large egg (for egg wash)
→ Spinach Dip
08 - 7 oz frozen chopped spinach, thawed and squeezed dry
09 - 7 oz cream cheese, softened
10 - 3.5 oz sour cream
11 - 1/2 cup grated Parmesan cheese
12 - 3 1/2 oz shredded mozzarella cheese
13 - 2 garlic cloves, minced
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 1/2 tsp onion powder
17 - 1/4 tsp ground nutmeg (optional)
→ Decoration (optional)
18 - Cherry tomatoes or olives (for eyes and nose)
# Steps:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil; stir until dough forms. Knead on a floured surface for 8 to 10 minutes until smooth. Place dough in a greased bowl, cover, and let rise in a warm spot for 45 to 60 minutes or until doubled in size.
02 - In a mixing bowl, blend cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, pepper, onion powder, and nutmeg. Fold in the chopped spinach until evenly combined. Set aside.
03 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Punch down the dough and divide into two portions: a larger one for the ring and a smaller one for the antlers. Roll the larger portion into a thick rope, shape it into a ring approximately 8.5 inches (22 cm) in diameter, and place on the baking sheet. Cut and shape the smaller portion into branched antlers and attach them securely to the ring. Cut a slit along the top of the ring without slicing through and gently fill with the prepared spinach dip.
04 - Brush the dough with beaten egg to achieve a golden crust. Bake for 25 to 30 minutes until the bread is golden and cooked through and the filling is bubbling.
05 - Optionally place cherry tomatoes or olives to create the eyes and nose, completing the reindeer appearance.
06 - Present the bread warm for guests to pull apart and enjoy the creamy spinach dip.
