Pull-Apart Holiday Wreath Bread with Corn Dip

Baked Holiday Wreath Bread with corn dip in the center

5 from 3 votes

Pull-Apart Holiday Wreath Bread with Corn Dip

Are you looking for a deliciously festive appetizer to impress your guests? Then look no more. This quick and easy hot corn dip nested in a pull-apart wreath bread is a beautiful addition to your dinner table.

Prep: 20

Cook: 18

Rest time:1 15

Total: 1 53

Course: Appetizer, Snacks And Appetizers

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 671kcal

Author: Ruchi

Ingredients

CORN DIP INGREDIENTS

15 oz Corn Kernels
1 teaspoon Avocado Oil
8 oz Cream Cheese softened
¾ cup Sour Cream
3 tablespoons Mayonnaise
¾ teaspoon Crushed red chili flakes adjust to taste
1 teaspoon Garlic powder
¾ teaspoon Cumin powder
- - Salt to taste
1 medium Red Bell pepper chopped
¼ cup Red Onion finely chopped
10 oz Diced Tomatoes and Green Chilies
1 cup Shredded Colby & Monterey Jack Cheese

GARNISHES

- - Jalapeno peppers
- - Red Bell Pepper
- - Red Onions
- - Scallions
- - Corn Kernels

PULL APART WREATH BREAD

5 cups All-purpose flour
1 tablespoon Rapid rise Yeast or Instant yeast
3 tablespoons Sugar
1½ teaspoons Salt
¼ cup Unsalted Butter
1½ cups Milk
1 tablespoon Butter for basting

GARNISHES

- - Rosemary Sprigs
- - Pomegranate seeds
- - Coarsely crushed black peppercorns

US Customary - Metric

Instructions

MAKING OF CORN DIP

Begin by caramelizing corn kernels in a pan. Over medium-high heat, add oil or butter to a heavy-bottomed pan. Add corn and cook for 12 to 15 minutes or until corn starts to brown, stirring occasionally. Once the corn kernels are brown, remove them from heat and set them aside to cool.
Combine cream cheese, sour cream, and mayonnaise in a large mixing bowl.
Stir in the spices – chili flakes, cumin powder, garlic powder, and salt. Add 1/4 cup of shredded cheese. Blend all the ingredients using a blender until they are thoroughly combined and smooth.
Add chopped onions, diced tomatoes, green chilies, red bell pepper, and cooled caramelized corn kernels.
Mix to combine. Set it aside while we prepare our wreath bread dough.

MAKING OF PULL-APART WREATH ROLLS

Combine flour, sugar, instant yeast, and salt in a large bowl.
In a microwavable bowl, melt butter. Remove from heat and add milk. Whisk to combine. Set aside for a minute. Pour lukewarm milk + butter over the dry ingredients and knead a soft, pliable dough.
The dough should be smooth.
Grease the Instant Pot insert. Transfer the dough to the Instant Pot. Cover it with a glass lid.
Turn the Instant pot on by pressing the ‘Yogurt’ button. Adjust the pressure to ‘Less.’ Set the timer to 30 minutes.
By now, the dough must have doubled in size.
Transfer the dough onto a lightly dusted floured surface. Punch it down and knead the dough for 3-4 minutes.
Line an 18-inch round pizza tray with parchment paper. Place a 4-inch round bowl in the center.
Divide the dough evenly into 31 pieces. Shape the dough into balls. Fold and secure all the ends of the dough until it looks like a smooth ball.
Arrange the balls all around the bowl in a ring shape. The outer ring will have 18 pieces, and the inner circle will have 13 pieces.
Cover the tray with a wet towel and let it rise in a warm place for another 45 minutes or until the dough balls double in size.
Preheat oven to 350°F. Once the dough has doubled in size, remove the bowl from the center.
Now, arrange the cheesy corn dip in the center. Sprinkle the remaining cheese.
Bake in a preheated oven for 18-20 minutes or until the rolls are golden, the cheese is all melted, and the dip is golden and bubbly.
Brush the freshly baked pull-apart dinner rolls with melted butter and serve hot.
The intricate flavor profile of this yummy corn dip showcases a perfect combination of adventurous flavors, making this dish a fiesta of textures and tastes.

Notes

Frequently Asked Questions

Can I assemble this dip in advance?

Yes, you can assemble all the ingredients and keep them in an airtight container in the fridge until ready to bake. However, freshly assembled and baked dip is always more refreshing and tastes best.

How long does this dip stay good in the refrigerator?

You can conveniently store the leftovers in the refrigerator for two days and serve them after reheating.

Let the refrigerated corn dip come to room temperature before reheating. Microwave it for 30 seconds to 1 minute to let the cheese melt to its gooey form.

Can I freeze the leftover corn dip?

I wish I could say yes, but I would not recommend freezing the baked corn dip. This dip contains mayonnaise, and mayo is not freezer-friendly. The ingredients in mayo (eggs+oil) will separate upon thawing, resulting in a liquid mess.

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