Print

5 Amazing Spinach Artichoke Dip Sliders

Spinach Artichoke Dip Sliders (Party Favorite)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Spinach Artichoke Dip Sliders are a guaranteed party favorite. They combine the creamy, cheesy goodness of classic spinach artichoke dip with soft slider buns for an easy-to-serve, crowd-pleasing appetizer. Amelia and Jacob perfected this recipe for their Taste Portfolio collection.

Ingredients

Scale
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 slider buns (e.g., Hawaiian rolls)
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Grease a baking dish large enough to hold the sliders.
  2. In a large bowl, combine the squeezed dry spinach, chopped artichoke hearts, cream cheese, mayonnaise, and sour cream. Mix well until smooth.
  3. Stir in the Parmesan cheese, mozzarella cheese, and Monterey Jack cheese.
  4. Add the chopped onion, minced garlic, salt, and pepper. Mix everything together until the dip is fully combined.
  5. Slice the slider buns in half horizontally, keeping the rolls connected.
  6. Spread the spinach artichoke dip mixture evenly over the bottom half of the buns.
  7. Place the top half of the buns over the filling.
  8. In a small bowl, mix the melted butter and garlic powder. Brush this mixture evenly over the tops of the assembled sliders.
  9. Wrap the entire dish tightly in aluminum foil.
  10. Bake for 15 minutes wrapped.
  11. Remove the foil and bake for an additional 5 to 10 minutes, or until the tops are golden brown and the cheese is bubbly.
  12. Slice between the rolls and serve warm.

Notes

  • Make sure the spinach is extremely dry; excess water will make your dip runny.
  • You can prepare the dip mixture a day ahead and store it in the refrigerator.
  • Jacob suggests adding a pinch of cayenne pepper for a little unexpected warmth.

Nutrition

Find it online: https://tasteportfolio.com/spinach-artichoke-dip-sliders-recipe/