{"id":56,"date":"2022-08-04T18:20:00","date_gmt":"2022-08-04T18:20:00","guid":{"rendered":"https:\/\/easygayoven.com\/?p=56"},"modified":"2023-03-06T11:38:42","modified_gmt":"2023-03-06T16:38:42","slug":"spinach-and-artichoke-dip-galette","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/spinach-and-artichoke-dip-galette\/","title":{"rendered":"Spinach and Artichoke Dip Galette"},"content":{"rendered":"\n
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Spinach and artichoke dip … galette? It’s more likely than you think! We are classing up this ubiquitous game day food by encasing it in pillowy, flakey pastry. It’s less like the pizza from NYC’s Artichoke Basille’s in that the topping isn’t verging on soupy (which, for the record, I love). It almost reminds me of spanakopita. This filling is creamy, not gritty, and features chunks of spinach and artichoke that can compete with the richness of the cheeses and the buttery crust. It would be the perfect for a dinner party appetizer, or even served alongside a salad for a special-ish lunch.<\/p>\n\n\n\n

Here are 3 tips for making spinach artichoke dip galette…<\/h2>\n\n\n\n
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  1. Pie dough can sense fear. <\/strong>It’s sort of a joke, but not really. The key to working with pie dough is moving quickly and confidently, otherwise the butter can begin to melt from the heat of your hands and the room. When rolling out the dough, roll in one direction and keep the dough moving, rotating every few rolls so that it doesn’t stick and so you achieve a more shapely circle. Be gentle, but decisive with your movements with pressing together the dough, transferring it to the sheet tray, and folding over the crust.<\/li>\n\n\n\n
  2. Take your temperature.<\/strong> Baking at the right temperature is crucial to achieving a flaky, risen crust with a crispy, golden brown bottom that can support the filling. An oven thermometer can help make sure you’re not over-baking \u2014 which would lead to a burnt crust and top and an underdone center \u2014 or under-baking \u2014 which would result in either a soggy crust or an over-cooked filling.<\/li>\n\n\n\n
  3. A note on filling. <\/strong>Don’t overcook your spinach! <\/strong>You want your spinach to still have some integrity when it gets mixed into the (fairly thick) filling. Otherwise, it will fall apart. Remember, it will bake for 45 plus minutes in the oven! Also, if you don’t like big chunks of artichoke, you can roughly chop all of them instead of leaving some of them in halves. This might mean you have to bake it longer as more water will be introduced to the filling.<\/li>\n<\/ol>\n\n\n\n
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    (Did you make this recipe? I want to see! Tag me on TikTok and Instagram @easygayoven.)<\/em><\/p>\n\n\n

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    Spinach Artichoke Dip Galette<\/h2>\n\t