Spinach Artichoke Dip Sliders with Melted Cheese
These warm, cheesy sliders combine the beloved flavors of spinach artichoke dip with soft bread rolls for an irresistible handheld treat. Creamy Philadelphia cream cheese, tender spinach, and tangy artichoke hearts create a rich filling that's topped with melted cheese and baked until golden. Perfect for game day gatherings, potlucks, or casual dinner parties when you want comfort food that feeds a crowd. The genius lies in transforming the classic appetizer into a satisfying sandwich that's both familiar and unexpectedly delicious.
Ingredients
- 14 oz artichoke hearts in brine, drained
- 8 oz frozen chopped spinach, thawed
- 8 oz Philadelphia cream cheese
- 1 tsp garlic powder
- ⅓ cup mayonnaise
- ½ cup sour cream or yogurt, full fat recommended
- 1 cup shredded Cheddar cheese
- ½ cup grated parmesan cheese
- salt and pepper, to taste
- 12 bread rolls
- 6 slices cheese
- 2 tbsp butter, melted
Instructions
- 1
Preheat oven to 350F
- 2
Roughly chop the artichokes
- 3
Squeeze excess liquid out of spinach using paper towels, clean dishtowel, or press in colander with wooden spoon
- 4
Place cream cheese in large heatproof bowl and microwave in 2 x 30 second bursts until softened, then mix until smooth
- 5
Add remaining dip ingredients and mix until just combined without overmixing
- 6
Cut rolls in half and place on baking tray
- 7
Spread dip on roll bottoms, top with cheese slices, then replace roll tops
- 8
Brush with melted butter, cover with foil, and bake 20 minutes until golden and cheese is melted
- 9
Serve warm
Tips
Don't overmix the dip filling or you'll break down the artichokes and spinach into mush - gentle folding preserves texture.
Make extra dip for serving alongside the sliders since you may not use all of it for assembly.
Press spinach thoroughly dry to prevent soggy sliders - any excess moisture will make the bread soggy.
Good to Know
Refrigerate assembled sliders up to 1 day before baking. Store leftover dip up to 3 days refrigerated.
Prepare dip filling up to 2 days ahead. Assemble sliders morning of serving.
Serve warm immediately after baking for best texture and melted cheese.
Common Mistakes
Don't skip draining spinach thoroughly or sliders will be soggy
Avoid overbaking or rolls will become too crispy and hard to bite
Substitutions
same flavor, slightly different texture
FAQ
Can I make these ahead of time?
Yes, assemble sliders and refrigerate up to 1 day before baking. Add 5 extra minutes to baking time if cold.
What if I don't have cream cheese?
Substitute with ricotta or mascarpone for similar creamy texture, though flavor will be slightly different.
Can I freeze the leftover dip?
Freeze dip up to 2 months, but texture may be slightly grainy after thawing. Stir well before using.