Spinach Artichoke Dip Galette
A flaky, buttery crust envelops a creamy, flavorful spinach artichoke filling in this delightful galette, perfect for gatherings or as a comforting dish.
Servings: 8 servings
Calories: 325kcal
Ingredients
For the crust
- 200 g all-purpose flour Use this flour to create a crisp and tender crust.
- 0.5 tsp salt Enhances flavor.
- 115 g cold unsalted butter, cubed Ensures a flaky and buttery crust.
- 1 tsp lemon juice or apple cider vinegar Adds brightness to the dough.
- 2–4 tbsp ice water Helps bind the dough without making it tough.
For the filling
- 1 tbsp olive oil Provides a rich flavor for sautéing the garlic.
- 2 cloves garlic, minced Aromatically infuses the spinach and artichoke mix.
- 200 g fresh spinach Adds a vibrant green color and packs in nutrition.
- 100 g canned or jarred artichoke hearts, chopped Adds a tangy, buttery flavor.
- 120 g cream cheese, softened Gives a creamy, luscious texture.
- 50 g sour cream or Greek yogurt Adds tanginess and creaminess.
- 50 g grated mozzarella or Gruyère Melts beautifully, adding buttery richness.
- Salt and pepper to taste Salt and pepper to taste Essential for seasoning.
- 0.25 tsp chili flakes (optional) A touch of heat for added flavor.
- Zest of 1/2 lemon Zest of 1/2 lemon Brightens the dish with fresh citrus notes.
- Fresh dill or parsley Fresh dill or parsley for garnish Adds freshness and color to the final dish.
- Extra g grated cheese for topping For that irresistible cheesy crust.
- Black pepper and lemon zest Black pepper and lemon zest for garnish Enhances visual appeal and flavor.
Instructions
Preparation
- In a mixing bowl, combine the all-purpose flour and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the lemon juice and gradually incorporate ice water, one tablespoon at a time, until the dough comes together but is not sticky.
- Form the mixture into a disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes.
Cooking the Spinach
- Heat olive oil in a large skillet over medium heat. Add the minced garlic, sauté until fragrant (about 1 minute), then toss in the fresh spinach.
- Cook, stirring often, until the spinach wilts. Once cooked, remove excess moisture by squeezing the spinach in a clean kitchen towel or pressing it with paper towels. Let it cool slightly.
Preparing the Filling
- In a medium bowl, mix the softened cream cheese, sour cream, and grated cheese.
- Add lemon zest, salt, black pepper, and chili flakes (if using).
- Gently fold in the cooked spinach and chopped artichokes until thoroughly combined.
Assembling and Baking
- Preheat your oven to 200°C (400°F). On a sheet of parchment paper, roll out the chilled dough into a 30cm (12-inch) circle, ensuring the edges are slightly thicker than the center.
- Spread the spinach artichoke mixture in the center of the dough, leaving a 4cm (1.5-inch) border.
- Carefully fold the edges inward, pleating gently to create a beautiful rustic edge.
- Transfer the galette (with the parchment paper) to a baking sheet. Bake in the preheated oven for 35–40 minutes or until the crust is golden brown and the filling is bubbling slightly.
- Allow it to cool for 10 minutes before garnishing with fresh herbs, an extra touch of grated cheese, a sprinkle of black pepper, and a bit of lemon zest.
Notes
For a flakier crust, ensure your butter is as cold as possible. Consider incorporating sautéed onions or leeks with the garlic for deeper flavor. Feel free to mix and match various types of cheese. A hint of nutmeg can complement the creaminess beautifully.