Craving a party hit? These Cheesy Spinach Artichoke Dip Sliders stuff garlic butter buns with creamy spinach, artichokes, mozzarella, and parmesan—transforming classic dip into a gooey, shareable appetizer!
Let’s be real: spinach artichoke dip is the Beyoncé of party apps—beloved, iconic, and always the life of the snack table. But what if we told you it could level up from “chip accessory” to the star of the sandwich world? Enter Cheesy Spinach Artichoke Dip Sliders: a gooey, garlicky, buttery masterpiece that turns your favorite dip into handheld heaven. Whether you’re feeding a game-day crowd, hosting a girls’ night, or just really committed to carb-based joy, these sliders are here to slay. Dive in to discover how a few simple tweaks transform a classic dip into the ultimate shareable (or not-so-shareable) sandwich sensation.
What Makes These Cheesy Spinach Artichoke Dip Sliders Special?
These aren’t your aunt’s sliders (sorry, Aunt Karen). By merging the creamy decadence of spinach artichoke dip with the cozy charm of buttery rolls, this recipe hits the sweet spot between nostalgic comfort food and “wait, why didn’t I think of that?!” genius. Here’s why they’re a game-changer:
- Dip-ified Sandwiches: Who says dip needs a chip? Piling it into slider buns means every bite delivers that rich, cheesy texture and the satisfaction of carbs.
- Double Cheese, Double Trouble: With two layers of melty mozzarella and a parmesan-butter glaze, these sliders are basically a cheese pull waiting to happen.
- Garlic Butter Everything: The rolls get dunked in a garlic-parmesan butter bath before baking, because regular butter is for amateurs.
- Speed Demon Friendly: 35 minutes from fridge to face-stuffing. Even your hangry friends will be impressed.
Ingredient Notes
Great sliders start with great ingredients—but don’t worry, we’re not sending you on a quest for unicorn milk. Here’s the scoop on what makes each component shine:
- Cream Cheese: The glue holding this dip together. Soften it fully to avoid lumpy drama.
- Frozen Spinach: Thawed and squeezed bone-dry. Wet spinach = sad, soggy sliders.
- Artichoke Hearts: Canned or frozen work, but pat them dry and chop ’em small for even distribution (no one wants a giant artichoke chunk stealing the spotlight).
- Mozzarella: Freshly shredded melts better than pre-shredded (which is coated in anti-caking nonsense).
- Nutmeg & Cayenne: The dynamic duo of warmth and subtle heat. Don’t skip ’em—they’re the secret agents of flavor.
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How To Make Cheesy Spinach Artichoke Dip Sliders
If you can stir, spread, and brush, you’ve got this. Let’s break it down:
- Step 1: Mix the Dip – In a bowl, beat cream cheese, sour cream, parmesan, and spices until smooth. Fold in spinach, artichokes, and 1 cup mozzarella. Taste-testing is mandatory here (for quality control, obviously).
- Step 2: Assemble the Sliders – Slice the slider buns horizontally without separating them (think of it as a bread blanket). Spread the dip mix on the bottom half, sprinkle the remaining mozzarella, then cozy up the top bun.
- Step 3: Butter Up – Whisk melted butter and parmesan, then slather it over the buns. This isn’t the time for restraint.
- Step 4: Bake & Bask – Cover with foil, bake 20 minutes, then uncover for 5 minutes to crisp the top. Prepare for your kitchen to smell like a garlic butter wonderland.
Storage and Reheating Options
Let’s face it: leftovers are unlikely. But if you somehow resist eating all 12 sliders in one sitting, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes (wrap in foil to prevent dryness) or microwave for 30 seconds if you’re impatient. For freezer hoarders: wrap tightly and freeze for up to 2 months. Thaw overnight, then reheat as above. Pro tip: Add a dab of butter before reheating to revive that garlicky glow.
Variations and Substitutions
Not a fan of artichokes? Allergic to joy? No worries—these sliders are as flexible as a yoga instructor.
- Cheese Swap: Use provolone instead of mozzarella, or add a sprinkle of pepper jack for heat.
- Meatier Magic: Add diced cooked bacon or shredded rotisserie chicken to the dip mix.
- Veggie Vibes: Skip the artichokes and add roasted red peppers or sun-dried tomatoes.
- Bread Switch-Up: Hawaiian rolls for sweetness, ciabatta for crunch, or gluten-free buns if needed.
- Spice Level: Dial up the cayenne or add hot sauce to the dip for a fiery kick.
If there’s a food equivalent of a cozy sweater and a high-five, these sliders are it. They’re the ultimate crowd-pleaser, combining the familiarity of spinach artichoke dip with the irresistible allure of melty, garlicky carbs. Perfect for parties, potlucks, or those nights when you want to eat your feelings in the best way possible. Plus, they’re guaranteed to make you the hero of any gathering—or at least the person everyone asks for the recipe. So go ahead: bake, devour, and bask in the cheesy glory. Your taste buds (and your Instagram) will thank you.
Cheesy Spinach Artichoke Dip Sliders
Ingredients
For the Spinach Artichoke Filling:
- 8 oz 226g cream cheese, softened to room temperature
- ½ cup 120g sour cream
- ½ cup 50g grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- ¼ teaspoon cayenne pepper
- 8 oz 227g frozen chopped spinach, thawed and thoroughly drained
- 1 cup 150g canned or frozen artichoke hearts, drained, patted dry, and chopped
- 1½ cups 170g shredded mozzarella cheese, divided
For the Buttery Cheese Topping:
- 3 tablespoon 42g unsalted butter, melted
- 2 tablespoon 20g grated Parmesan cheese
Additional:
- 12- count package slider buns such as Hawaiian rolls, unsliced
Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Mix the Filling: In a medium mixing bowl, combine the softened cream cheese, sour cream, ½ cup Parmesan cheese, garlic powder, nutmeg, salt, and cayenne pepper. Stir until smooth and fully incorporated. Fold in the drained spinach, chopped artichoke hearts, and 1 cup of the shredded mozzarella cheese. Mix until evenly distributed.
- Assemble the Sliders: Using a serrated knife, carefully slice the entire sheet of slider buns horizontally through the middle, keeping the top and bottom halves connected. Place the bottom half of the buns on the prepared baking sheet. Spread the spinach-artichoke mixture evenly over the bottom layer. Sprinkle the remaining ½ cup of mozzarella cheese across the filling. Gently place the top half of the buns over the cheese layer.
- Apply the Buttery Topping: In a small bowl, whisk together the melted butter and 2 tablespoons of grated Parmesan cheese. Using a pastry brush, generously coat the tops of the slider buns with the butter mixture, ensuring full coverage.
- Bake: Cover the assembled sliders loosely with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for an additional 5 minutes, or until the cheese is bubbly and the tops are golden.
- Serve: Allow the sliders to cool for 2–3 minutes before slicing into individual portions. Serve warm.
