A total crowd pleaser! These Spinach Artichoke Dip Sliders are a great way to feed a crowd because you can make loads in one go. Warm and buttery, stuffed with Spinach Artichoke Dip and extra cheese…. I bet you can’t stop at one!
I love making sliders when entertaining a crowd because it’s so easy to make loads. For these Spinach Artichoke Dip Sliders, I used smallish rolls, but quite often I make this with even smaller dinner rolls which means I can make around 16 – 20 at a time. Great bite size food!
SPINACH ARTICHOKE DIP SLIDERS
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These sliders are stuffed with my favorite hot Spinach Artichoke Dip. To be honest, making sliders like this is probably the only way I can be forced to portion control with the dip – to make sure I only have my fair share! Otherwise, I literally struggle to dig deep and find the self-control to stop going back for more and more Spinach Artichoke Dip…
Over the years, I’ve tried sliders stuffed with most of my favorite warm dips. But hands down, Spinach Artichoke Dip is my favorite – I think probably because it is filled out with plenty of artichokes and spinach so it actually isn’t too rich. At least, not compared to other dips.
So it’s ideal for slathering on thickly onto sliders.
And yes, though there’s cheese in the dip already, I still top it with more cheese. Because….seriously. Look at it. Hot, buttery rolls with gooey warm Spinach Artichoke Dip. The only thing that can make it better is another layer of melted cheese!
Want more slider recipes?
- Chicken Parmesan Sliders
- Kentucky Hot Brown Sliders
- Slow Cooker Buffalo Chicken Sliders
- Roast Beef Horseradish Cheese Baked Sliders
- Chicken Club Sliders
- Baked Jalapeno Popper Chicken Sliders
- More appetizer recipes…
Tools used to make this Spinach Artichoke Dip Sliders recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Ingredients
Spinach Artichoke Dip
- 14 oz artichoke hearts in brine drained (or frozen, thawed)
- 8 oz frozen chopped spinach thawed
- 8 oz Philadelphia cream cheese
- 1 tsp garlic powder or 2 garlic cloves, minced
- ⅓ cup mayonnaise
- ½ cup sour cream or yogurt full fat recommended
- 1 cup shredded Cheddar cheese or other cheese of choice
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Sliders
- 12 bread rolls
- 6 slices cheese
- 2 tbsp butter melted
Instructions
- Preheat oven to 350F.
- Roughly chop the artichokes.
- Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
- Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
- Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
- Cut rolls in half. Place on a baking tray. Spread with dip - you may not use all of it, I use most. Top with cheese then place top of rolls back on.
- Brush with butter, cover with foil, bake 20 minutes until golden and the cheese is melted.
- Serve warm!
Laura Ridgeway says
They look easy and delicious. I’d like to cut back on some of the dairy. What could be eliminated for the filling?
Michele says
Can I make the sliders the night before, refrigerate and bake them the next day???
Aubrey Cota says
I wouldn’t apply it to the bread and leave it overnight but you could certainly make the filling the night before and assemble when you’re ready to bake and serve.
Reannon says
What kind of sliced cheese did you use?
Aubrey Cota says
The recipe calls for shredded cheddar cheese. If you would prefer to use sliced then you are welcome to use your favorite cheese of choice!
Cynthia says
You put a slice of cheese on the sliders before covering and baking them. Those slices are not in the ingredients list. They didn’t look like cheddar cheese. What did you use for the video?
Aubrey Cota says
The cheese slices are in the section that states: “For the sliders.” There is not a specific sliced cheese named so that you may use whatever your preference might be, provolone is always a great choice.
Deb says
Could you please share what kind of cheese slices you use in the video? I know it’s whatever your preference might be but that cheese looks PERFECT! TIA!
Aubrey Cota says
Havarti!!
Joy Sargent-Smith says
Nutritional info indicates 276 calories per serving. What constitutes a “serving?
Aubrey Cota says
Generally 1-2 sliders.
Laura Smith says
This recipe is relatively simple and can be used to serve a large number of people. I love it.
Aubrey Cota says
Thanks Laura!
Juli says
What kind bread rolls you used?
Aubrey Cota says
Yeast rolls are yummy, but whatever you have available at your local market that look good!