Spinach Artichoke Dip Galette
Spinach Artichoke Dip Galette is a delightful fusion of flavors that brings together the creaminess of spinach and artichokes enveloped in a flaky, golden crust. This dish evokes a sense of warmth and comfort, making it the perfect addition to any gathering or a cozy night in. It’s easy to prepare and offers a sophisticated flair, ensuring that it will impress friends and family alike. This step-by-step recipe allows you to create a stunning dish that is as visually appealing as it is delicious.
Why You’ll Love This Recipe
One of the standout features of this Spinach Artichoke Dip Galette is its ease of preparation. With minimal ingredients and a straightforward process, you can whip up this crowd-pleaser in no time. The crispy, buttery crust pairs beautifully with the creamy and flavorful filling, making it an irresistible appetizer or main course. Moreover, it’s adaptable—perfect for using up leftover spinach and artichokes. Whether you’re hosting a party, enjoying a family dinner, or simply craving a comforting meal, this galette is a winning choice.
Ingredients
- 200g all-purpose flour: This will be the base of your delicious, flaky crust.
- 1/2 tsp salt: Enhances the flavor of the crust and filling.
- 115g cold unsalted butter, cubed: Adds richness and tenderness to the dough.
- 1 tsp lemon juice or apple cider vinegar: A touch of acidity balances the creaminess of the filling.
- 2–4 tbsp ice water: Helps bind the dough without warming it up.
- 1 tbsp olive oil: Used for sautéing the garlic and spinach, adding a rich flavor.
- 2 garlic cloves, minced: Provides an aromatic flavor that enhances the filling.
- 200g fresh spinach: Fresh and vibrant, it adds color and nutrition to the galette.
- 100g canned or jarred artichoke hearts, chopped: Brings a delightful texture and flavor.
- 120g cream cheese, softened: Creates a creamy base for the filling.
- 50g sour cream or Greek yogurt: Adds tanginess and creaminess.
- 50g grated mozzarella or Gruyère: Melts beautifully, offering a cheesy goodness.
- Salt and pepper to taste: Essential seasonings to elevate the flavors.
- 1/4 tsp chili flakes (optional): For a hint of heat.
- Zest of 1/2 lemon: Brightens the filling with citrus notes.
- Fresh dill or parsley for garnish: Adds a fresh, colorful touch on top.
- Extra grated cheese for topping: Because you can never have too much cheese!
- Black pepper and lemon zest for garnish: Enhances presentation and flavor.
Step-by-Step Directions
Prepare the dough: In a bowl, combine flour and salt, mixing well. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the lemon juice and ice water gradually, mixing until a dough forms. Shape the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes.
Cook the spinach: In a skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant (about 1 minute). Toss in the fresh spinach, cooking until just wilted. Remove the spinach and garlic mixture from the heat, then squeeze out any excess moisture using paper towels. Let it cool slightly.
Make the filling: In a large bowl, combine the softened cream cheese, sour cream, and grated cheese. Add the lemon zest, salt, pepper, and, if using, chili flakes. Incorporate the sautéed spinach and chopped artichokes until everything is well blended.
Preheat & roll: Preheat your oven to 200°C (400°F). On a piece of parchment paper, roll out the dough into a 30cm (12-inch) circle, aiming for an even thickness. Carefully transfer this onto a baking sheet.
Assemble the galette: Spoon the spinach artichoke filling into the center of the rolled-out dough. Leave a 4cm (1.5-inch) border around the edge. Gently fold the border inward, pleating as you go along to create a rustic appearance.
Bake to golden perfection: Place your galette in the preheated oven and bake for 35–40 minutes. Watch as the crust turns golden brown and the filling begins to bubble slightly. Once baked, let it cool on a wire rack for about 10 minutes.
Finish & serve: Garnish the galette with fresh herbs, a sprinkling of additional grated cheese, black pepper, and a touch of lemon zest. This dish is best served warm or at room temperature, making it versatile for any occasion.
Tips & Tricks
- Chill your ingredients: Keeping your butter and water cold aids in creating a flakier crust.
- Experiment with herbs: Feel free to add your favorite herbs or spices to the filling for added flavor.
- Don’t rush the dough: Allowing the dough to rest will make it easier to roll out and improve the texture.
Serving Suggestions & Pairings
This Spinach Artichoke Dip Galette is perfect for various occasions. It can serve as a stunning appetizer during gatherings or a delightful main dish alongside a fresh salad. Pair it with a glass of chilled lemonade or a light white wine for a refreshing complement. For a healthful touch, serve it with a side of vegetables or a light soup.
Nutritional Information
This dish packs a flavorful punch while providing a good balance of nutrients. Each serving contains approximately 350 calories, with a generous amount of vegetables and healthy fats from cheese and butter. The addition of spinach contributes iron and vitamins, making it a satisfying choice for a balanced meal.
Storing Tips & Variations
To store any leftovers, wrap the galette tightly in plastic wrap or foil and keep it in the refrigerator for up to 3 days. You can also freeze slices for up to a month—just be sure to thaw and reheat in the oven to regain that crispy texture. Experimentation can lead to delightful variations: consider adding other vegetables like mushrooms or bell peppers, or even some cooked chicken for extra protein.
Conclusion
Spinach Artichoke Dip Galette is a delightful dish that fits any occasion, from casual weeknight meals to festive gatherings. Its combination of flavors and textures will leave your taste buds craving more. Give this recipe a try and share your experience with us—your kitchen adventures await!
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance, wrap it tightly, and store it in the refrigerator.Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and drain the excess moisture from frozen spinach before using it in the filling.What other cheeses can I use?
Feel free to experiment with different cheeses such as feta or goat cheese for varying flavors!Is it possible to make this dish vegan?
Yes! Substitute the cream cheese and sour cream with vegan alternatives, and use a plant-based butter for the crust.How can I reheat the leftovers?
The best way to reheat the galette is in the oven at 180°C (350°F) for about 10-15 minutes or until warmed through, so the crust remains crispy.
Spinach Artichoke Dip Galette
Ingredients
For the crust
- 200 g all-purpose flour Base for the flaky crust.
- 1/2 tsp salt Enhances the flavor of the crust.
- 115 g cold unsalted butter, cubed Adds richness and tenderness.
- 1 tsp lemon juice or apple cider vinegar Balances the creaminess.
- 2–4 tbsp ice water Helps bind the dough.
For the filling
- 1 tbsp olive oil Used for sautéing garlic and spinach.
- 2 cloves garlic, minced Provides aromatic flavor.
- 200 g fresh spinach Adds color and nutrition.
- 100 g canned or jarred artichoke hearts, chopped Brings delightful texture and flavor.
- 120 g cream cheese, softened Creates a creamy base for the filling.
- 50 g sour cream or Greek yogurt Adds tanginess and creaminess.
- 50 g grated mozzarella or Gruyère Melts beautifully for cheesy goodness.
- Salt and pepper to taste Essential seasonings.
- 1/4 tsp chili flakes (optional) For a hint of heat.
- Fresh dill or parsley for garnish Adds a fresh touch.
- Extra grated cheese for topping Because you can never have too much cheese!
- Black pepper and lemon zest for garnish Enhances presentation.
Instructions
Preparation of dough
- In a bowl, combine flour and salt, mixing well. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the lemon juice and ice water gradually, mixing until a dough forms.
- Shape the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes.
Cook the spinach
- In a skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing until fragrant (about 1 minute).
- Toss in the fresh spinach, cooking until just wilted. Remove from heat and squeeze out any excess moisture.
- Let it cool slightly.
Make the filling
- In a large bowl, combine the softened cream cheese, sour cream, and grated cheese.
- Add the lemon zest, salt, pepper, and, if using, chili flakes. Incorporate the sautéed spinach and chopped artichokes until well blended.
Preheat & roll
- Preheat your oven to 200°C (400°F). On a piece of parchment paper, roll out the dough into a 30cm (12-inch) circle.
- Transfer this onto a baking sheet.
Assemble the galette
- Spoon the spinach artichoke filling into the center of the rolled-out dough, leaving a 4cm (1.5-inch) border.
- Gently fold the border inward, pleating as you go along to create a rustic appearance.
Bake to golden perfection
- Place your galette in the preheated oven and bake for 35–40 minutes, until the crust turns golden brown.
- Let it cool on a wire rack for about 10 minutes.
Finish & serve
- Garnish the galette with fresh herbs, a sprinkling of additional grated cheese, black pepper, and a touch of lemon zest.
- Best served warm or at room temperature.