Spinach and Artichoke Dip Galette
This creamy, cheesy spinach and artichoke dip galette is wrapped in a crispy, buttery, flaky buttermilk pie crust. This spin on the classic crowd-pleasing appetizer and is a must for any occasion, party, or game day. (Note: The dip makes enough for 2 galettes or 1 galette plus extra for dip. Cut the recipe in half if you want less. But, trust me, you'll want double!)
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Ingredients
Single crust buttermilk parmesan pie crust
- 1 ¼ cups (157 grams) all-purpose flour
- ½ cup (113 grams; 1 stick) cold unsalted butter, cubed
- ¼ cup (0.5 ounce) freshly grated Parmesan cheese
- 1 teaspoon granulated sugar
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 4-5 tablespoons (~¼ cup) cold buttermilk (or milk or water if you don't have)
- 1 egg, for egg wash
Spinach and Artichoke Dip (enough for 2 galettes)
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts (or frozen, thawed, and drained artichoke hearts)
- 8 ounce cream cheese, softened to room temperature
- ¼ cup (60 grams) sour cream (or plain greek yogurt)
- ¼ cup (60 grams) mayonnaise
- ½ cup (1 ounce) freshly grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 garlic cloves, finely minced or grated
- 1-2 scallions or green onions, finely chopped
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic or onion powder (not salt!)
- ¼ teaspoon crushed red pepper flakes, optional or more if you like it spicy!
Instructions
Make the buttermilk parmesan galette crust:
- Chill your cubed butter (cube it before you freeze it!) in the freezer for 10-15 minutes. If using water instead of buttermilk, also freeze your water for 10-15 minutes so it's ice cold.
- In a medium bowl, mix together the flour, parmesan cheese, granulated sugar, salt, black pepper, and garlic powder. Whisk to incorporate.
- Gently toss the cold chunks of butter into the flour mixture to coat. Using your fingers, squeeze the chunks of butter between your fingers and incorporate with the flour until the butter is about pea-sized. It’s okay if some chunks are bigger in size (about the size of a walnut).
- Make a well in the center and add the cold buttermilk (or milk or water if you don’t have). Stir with a rubber spatula just until the dry ingredients are moistened.
- Turn out dough onto a lightly floured surface. Gather the dough with your hands or bench scraper and pat into a rectangle about ½-1-inch thick. Using a bench scraper, fold the dough into thirds like a letter (or in half if it's crumbly). Rotate the dough 90 degrees, pat it down with your fingers into a rectangle, and repeat one to two more times until no more dry patches remain (Note: you can watch my cheddar chive biscuit or heirloom tomato galette highlight on Instagram to see how I do this).
- Gently shape the dough into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. In the meantime, prepare the spinach and artichoke dip.
Make the spinach and artichoke dip:
- Thaw the spinach according to the package instructions, transfer it to a colander to drain, and squeeze the excess moisture out using a kitchen towel. I find that working in batches gives me more leverage when squeezing.
- Drain the artichoke hearts and gently squeeze to remove the excess liquid inside. Set aside a few artichoke hearts for the top and quarter them. Roughly chop the remaining artichoke hearts into bite sized pieces.
- In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, parmesan, mozzarella, garlic, green onions, and spices.
- Stir in the drained and chopped spinach and artichoke hearts. Set aside.
Assembling the spinach and artichoke dip galette:
- Preheat the oven to 425°F. If you have a pizza stone or baking steel, place it in the oven and let it preheat for 30 minutes. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a circle (about ¼ inch thick) and trim the edges if desired using a sharp knife. Transfer the rolled out dough onto the parchment paper-lined baking sheet.
- Spoon half of the spinach and artichoke dip onto dough, leaving a 2 ½-inch border around edges. Even out the dip using the back of a spoon or an offset spatula and fold the edges. Top with the reserved artichoke heart quarters.
- Transfer the galette to the freezer and chill for 10-15 minutes.
- Beat an egg with 1 tablespoon of water and brush egg wash onto the crust. Lightly sprinkle with flaky sea salt, everything bagel seasoning, poppyseeds, sesame seeds or your desired topping.
- Bake until crust is golden brown, about 20-25 minutes. If the dip is getting too brown, then cover the top with a small piece of foil. Let the galette cool on the pan for 10 minutes if you can wait that long. Slice and enjoy!
Servings: 1 galettes