When I dip you dip we Spinach Artichoke Dip Hamantaschen!
Who says hamantaschen have to be sweet? Okay, maybe someone does, but I say they can be savory too! Especially when they are a buttery, flaky crust filled with cheesy spinach artichoke dip!
These are soooo good, especially straight out of the oven. My daughter even devoured them for dinner! And the best part is (besides butter and cheese) is that the spinach artichoke dip makes extra so you can eat that with a spoon! Esther would approve I think.
If you wanted to make this sooo easy you could literally buy puff pastry or pre-made pie crust and pre-made spinach artichoke dip and put it all together. But is that even a recipe? Do you need me anymore? But honestly I’m sure it would be delicious and you could totally do it.
BUT I made a flaky, buttery dough from scratch, which wasn’t to hard with a food processor. And the spinach artichoke dip came together so fast I may just whip that up to eat for dinner for the next episode of The Bachelor!
Spinach Artichoke Dip Hamantaschen
Ingredients
Hamantaschen Dough
- 2 ½ cups all-purpose flour
- ¾ tsp fine salt
- ½ tbsp granulated sugar
- 8 oz cold unsalted butter, cut into chunks (aka 2 sticks or 16 tablespoons)
- 1 large egg
- 1 tsp apple cider vinegar
Spinach Artichoke Dip Filling
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup parmesan cheese
- ⅓ cup shredded mozzarella cheese
- ¼ tsp teaspoon garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup spinach from frozen, defrosted and drained very well (about 6 oz)
- 1 14oz can of artichoke hearts, drained well and chopped small
- 1 large egg for egg wash, whisked
Instructions
- First, make your pie dough. Put the flour, salt, sugar in a food processor and pulse a few times. Then add the butter and pulse just until combined into crumbly wet sand. You can also do this by hand!
- Whisk together the egg and vinegar in a small bowl and add it to the dough. Pulse in the food processor or mix by hand just until a crumbly dough forms, adding cold water if needed to bring the dough together.
- Form dough into a disk and wrap well. Chill for one hour.
- Meanwhile, make the spinach artichoke dip filling. Stir all the ingredients together except the spinach, artichoke hearts and egg in a large mixing bowl until combined. Then mix in the spinach and artichoke hearts. Refrigerate until ready to use.
- When ready to bake, pre-heat the oven to 400 degrees F. Roll out the dough on a lightly floured surface until it is about 1/4 – 1/8 inch thick. It helps to let the dough warm up slightly first. Don't rush the rolling! Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
- Then take a teaspoon or so of the spinach artichoke dip and put it in the center of each circle. Pinch together the sides to make a triangle, making sure to fix any cracks in the dough. You'll have extra dip- eat it with chips!
- Place the hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Wash with egg wash. Bake for 20 minutes until cheese is gooey and crust is brown. These are best served warm so eat out of the oven or reheat in a warm 200 degree oven and serve!
1 Comment
LOOKS. YUMMY. I WILL TRY IT…