Spinach Artichoke Dip Galette
Spinach Artichoke Dip Galette is the perfect blend of creamy and cheesy goodness wrapped in a flaky, golden crust. This delightful dish transcends the traditional dip, transforming it into a stunning galette that’s as beautiful on the table as it is flavorful on the palate. With each bite, you’ll experience a burst of vibrant flavors from fresh spinach and artichokes, harmoniously mixed into a rich filling. Whether you’re hosting a gathering or enjoying a cozy night in, this easy-to-follow recipe invites nostalgia, comfort, and joy into the kitchen.
Crafted with minimal ingredients and a straightforward step-by-step process, this Spinach Artichoke Dip Galette is not only a crowd-pleaser but also a deliciously inviting addition to your recipe repertoire. It’s family-friendly, making it the perfect dish to whip up for any occasion — and it’s bound to become a beloved favorite!
Why You’ll Love This Recipe
Preparing this Spinach Artichoke Dip Galette is an absolute breeze. With just a handful of ingredients, you’ll have a delicious meal or snack ready in no time. It’s quick to cook, making it the ideal choice for unexpected guests or busy weeknights. Everyone loves the warm, creamy filling paired with a flaky crust that just begs to be devoured.
What’s more, this galette is highly adaptable. You can tweak the spices to match your taste or explore different cheese varieties to elevate the flavor profile. It requires minimal effort yet guarantees maximum satisfaction, perfect for both novice cooks and seasoned chefs alike. Plus, it’s a great way to sneak in some greens — a win-win for everyone!
Ingredients
- 200g all-purpose flour: This light and fluffy flour forms the perfect base for a delightful crust.
- 1/2 tsp salt: Enhances the overall flavor, bringing out the richness of the ingredients.
- 115g cold unsalted butter, cubed: Provides a rich, buttery flavor that contributes to a flaky texture.
- 1 tsp lemon juice or apple cider vinegar: Adds a touch of brightness and balances the richness.
- 2–4 tbsp ice water: Ensures the dough remains cold, critical for achieving perfect flakiness.
- 1 tbsp olive oil: Offers a subtle fruitiness and depth to the sautéed spinach.
- 2 garlic cloves, minced: The aromatic foundation for the filling, delivering savory punch.
- 200g fresh spinach: Tender and vibrant, it’s the star of this dish, packed with nutrients.
- 100g canned or jarred artichoke hearts, chopped: Adds texture and a unique, tangy flavor.
- 120g cream cheese, softened: Creamy and smooth, it makes the filling luxuriously decadent.
- 50g sour cream or Greek yogurt: Offers tanginess and enhances the creamy consistency.
- 50g grated mozzarella or Gruyère: Melts beautifully, creating a gooey center.
- Salt and pepper to taste: Essential seasonings to perfect the filling.
- 1/4 tsp chili flakes (optional): A hint of spice for those who enjoy a little heat.
- Zest of 1/2 lemon: Brightens the filling with citrus notes.
- Fresh dill or parsley for garnish: Adds a fresh and vibrant herbal finish.
- Extra grated cheese for topping: For that irresistible cheesy crust.
- Black pepper and lemon zest for garnish: Elevates the presentation and flavor.
Step-by-Step Directions
1. Prepare the dough
In a large mixing bowl, combine the all-purpose flour and salt. Then, cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the lemon juice (or apple cider vinegar) and slowly incorporate ice water, one tablespoon at a time, until the dough just comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
2. Cook the spinach
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Next, toss in the fresh spinach, stirring until it wilts — this should take just a few minutes. Remove from the heat and let it cool slightly, then squeeze out any excess moisture using paper towels or a clean kitchen cloth before setting it aside.
3. Make the filling
In a mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), grated mozzarella or Gruyère, lemon zest, salt, pepper, and chili flakes. Mix until smooth and creamy. Gently fold in the sautéed spinach and chopped artichokes, ensuring everything is thoroughly combined.
4. Preheat & roll
Preheat your oven to 200°C (400°F). On a clean surface or a large piece of parchment paper, roll out the chilled dough into a circle approximately 30cm (12-inches) in diameter. Transfer to a baking sheet lined with parchment paper for easy cleanup.
5. Assemble the galette
Carefully spread the spinach artichoke mixture into the center of the rolled dough, leaving a generous 4cm (1.5-inch) border free. Gently fold the edges of the dough inward, creating pleats and ensuring the filling is partially covered.
6. Bake to golden perfection
Slide the galette into the preheated oven and bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling slightly. Once done, let the galette cool for about 10 minutes before slicing.
7. Finish & serve
Before serving, garnish with fresh herbs, an extra sprinkle of grated cheese, a crack of black pepper, and an additional zest of lemon. This delightful dish can be served warm or at room temperature, making it perfect for any occasion!
Tips & Tricks
- Use cold ingredients: Make sure your butter and water are cold. This helps create a flaky crust.
- Don’t overwork the dough: Mix just until combined to avoid toughening the crust.
- Add more veggies: Feel free to add other veggies like mushrooms or roasted red peppers for variations.
- Test for doneness: Keep an eye on the galette as it bakes; the crust should be golden, and the filling bubbly.
Serving Suggestions & Pairings
Serve your Spinach Artichoke Dip Galette as a memorable appetizer at your next dinner party or family gathering. Pair it with a fresh side salad topped with a light vinaigrette for a complete meal. For a special touch, serve with a homemade dipping sauce, such as a tangy yogurt sauce or a zesty salsa verde, to complement the flavors.
Nutritional Information
This Spinach Artichoke Dip Galette provides a satisfying balance of delicious flavors and textures. A serving contains roughly 350-400 calories, with a good source of protein from the cheese and yogurt. You’ll also benefit from the nutrient-rich spinach and artichokes, providing vitamins A and C, calcium, and dietary fiber. Enjoy in moderation as part of a balanced diet.
Storing Tips & Variations
To store leftovers, allow your galette to cool completely before wrapping it in plastic or placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it before baking — wrap tightly in plastic and foil, and store for up to a month. To reheat, bake it from frozen at 180°C (350°F) for about 30-35 minutes until warmed through.
For variations, consider adding different meats like shredded chicken for an added protein punch or substituting cheeses to match your flavor preferences. Experiment with herbs and spices to customize this galette even further!
Conclusion
Your culinary masterpiece, Spinach Artichoke Dip Galette, awaits! This versatile dish is not only easy to prepare but also loaded with flavor and charm. We invite you to try this recipe and experience its deliciousness firsthand. Don’t forget to share your experience — whether it’s a family gathering, a picnic, or a cozy night in, this galette is sure to impress.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Make sure to thaw and drain it well before using to remove excess moisture.
2. What can I use instead of cream cheese?
You can substitute cream cheese with ricotta cheese or Cashew cream for a dairy-free option.
3. How can I make the crust gluten-free?
To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
4. Can I prepare the galette in advance?
Absolutely! You can prepare the filling and dough separately ahead of time, then assemble and bake when ready.
5. How do I know when the galette is done baking?
Look for a golden brown crust and bubbling filling. You can also test the crust by lightly tapping it; it should feel firm and sound hollow.
Spinach Artichoke Dip Galette
Ingredients
For the crust
- 200 g all-purpose flour This light and fluffy flour forms the perfect base for a delightful crust.
- 1/2 tsp salt Enhances the overall flavor, bringing out the richness of the ingredients.
- 115 g cold unsalted butter, cubed Provides a rich, buttery flavor that contributes to a flaky texture.
- 1 tsp lemon juice or apple cider vinegar Adds a touch of brightness and balances the richness.
- 2–4 tbsp ice water Ensures the dough remains cold, critical for achieving perfect flakiness.
For the filling
- 1 tbsp olive oil Offers a subtle fruitiness and depth to the sautéed spinach.
- 2 cloves garlic, minced The aromatic foundation for the filling, delivering savory punch.
- 200 g fresh spinach Tender and vibrant, it’s the star of this dish, packed with nutrients.
- 100 g canned or jarred artichoke hearts, chopped Adds texture and a unique, tangy flavor.
- 120 g cream cheese, softened Creamy and smooth, it makes the filling luxuriously decadent.
- 50 g sour cream or Greek yogurt Offers tanginess and enhances the creamy consistency.
- 50 g grated mozzarella or Gruyère Melts beautifully, creating a gooey center.
- to taste salt and pepper Essential seasonings to perfect the filling.
- 1/4 tsp chili flakes (optional) A hint of spice for those who enjoy a little heat.
- Extra grated cheese for topping For that irresistible cheesy crust.
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour and salt. Then, cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the lemon juice (or apple cider vinegar) and slowly incorporate ice water, one tablespoon at a time, until the dough just comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
Cooking the Spinach
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Next, toss in the fresh spinach, stirring until it wilts — this should take just a few minutes. Remove from the heat and let it cool slightly, then squeeze out any excess moisture using paper towels or a clean kitchen cloth before setting it aside.
Making the Filling
- In a mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), grated mozzarella or Gruyère, lemon zest, salt, pepper, and chili flakes. Mix until smooth and creamy. Gently fold in the sautéed spinach and chopped artichokes, ensuring everything is thoroughly combined.
Preheating & Rolling
- Preheat your oven to 200°C (400°F). On a clean surface or a large piece of parchment paper, roll out the chilled dough into a circle approximately 30cm (12-inches) in diameter. Transfer to a baking sheet lined with parchment paper for easy cleanup.
Assembling the Galette
- Carefully spread the spinach artichoke mixture into the center of the rolled dough, leaving a generous 4cm (1.5-inch) border free. Gently fold the edges of the dough inward, creating pleats and ensuring the filling is partially covered.
Baking
- Slide the galette into the preheated oven and bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling slightly. Once done, let the galette cool for about 10 minutes before slicing.
Finishing & Serving
- Before serving, garnish with fresh herbs, an extra sprinkle of grated cheese, a crack of black pepper, and an additional zest of lemon. This delightful dish can be served warm or at room temperature, making it perfect for any occasion!