Go Back
Spinach Artichoke Dip Hamantaschen

Spinach Artichoke Dip Hamantaschen

Amy Kritzer
When I dip you dip we Spinach Artichoke Dip Hamantaschen! Tasty savory hamantaschen with a cheesy filling in a flaky crust.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
1 hour

Ingredients
  

Hamantaschen Dough

  • 2 ¾ cups all-purpose flour
  • ½ tsp salt
  • 6 oz unsalted butter, cut into chunks (aka 12 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 and butter in a food processor 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 combine. 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!
Like this recipe?Leave a comment or rate us above