Cream cheese, mozzarella, spinach, and artichokes stuffed into buttery slider buns—cheesy sliders you’ll crave every weekend.
You know how some recipes just happen when you’re not even trying? That’s exactly how these Cheesy Spinach Artichoke Dip Sliders came to life.
It started with me standing in front of the fridge at 9 p.m. with leftover spinach artichoke dip from the night before, a half-used pack of Hawaiian rolls, and a “let’s get creative” mood (plus, let’s be real—I wasn’t about to eat dip with a spoon again). That night turned into an unplanned kitchen triumph. Warm, buttery, cheesy, pull-apart perfection that I now make… constantly.
If you’re someone who loves the kind of food that brings people to the table—whether it’s game day, movie night, or just a weird Wednesday where you need joy stuffed into a bun—you’re going to love this recipe. I promise.
Why You’ll Love This Cheesy Spinach Artichoke Dip Sliders Recipe?
These sliders are what I like to call dangerously good. They’ve got all the things going for them: crispy golden tops, melty mozzarella, creamy filling that’s got a little tang and a little heat, and just enough garlic to make your kitchen smell amazing.
They’re ridiculously easy to make, too. One bowl for the dip. A little slicing. A quick brush of buttery goodness. And into the oven they go. No stress, no fuss—just cheesy, gooey comfort in 35 minutes.
Ingredient Notes:
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Cream Cheese – Room temp is key here. Trust me, your wrists will thank you when mixing.
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Sour Cream – Adds that perfect tang and makes the dip feel light but still rich.
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Parmesan Cheese – Salty, nutty, umami magic. Don’t skip it.
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Garlic Powder & Nutmeg – They sound subtle, but you’d notice if they weren’t there.
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Frozen Spinach – Make sure it’s really drained. I’ve skipped that step before and… let’s just say, lesson learned.
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Artichoke Hearts – Canned or frozen, just dry them well. They add a little bite and something fancy-feeling.
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Mozzarella Cheese – Stretchy, melty, amazing. Enough said.
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Slider Buns – Hawaiian rolls are my go-to. That slight sweetness? Mmm.
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Butter + Parmesan for Brushing – This gives you those glistening, golden tops that make people “oooh” before they even take a bite.
How To Make Cheesy Spinach Artichoke Dip Sliders?
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment, because nobody has time to scrub melted cheese off a pan later.
Step 2. Mix the filling.
In a big ol’ bowl, stir the cream cheese, sour cream, Parmesan, garlic powder, nutmeg, cayenne, and salt. Once it’s smooth, fold in the spinach, artichokes, and most of the mozzarella. It’ll smell so good already, but hold tight.
Step 3. Slice your rolls.
Using a serrated knife, slice the whole loaf of slider buns horizontally—don’t pull them apart. Keep them in one big piece like a sandwich book. Place the bottoms on your pan.
Step 4. Pile on the dip.
Spread the spinach artichoke mixture all over the bottom buns like you’re frosting a cake. Top it with the remaining mozzarella, then add the top buns.
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Step 5. Brush with butter.
Mix the melted butter and Parmesan in a bowl. Use a pastry brush to slather it all over the tops. Don’t be shy—this is the stuff that makes the magic happen.
Step 6. Bake!
Cover loosely with foil and bake for 20 minutes. Then uncover and bake for another 5 or so until it’s all golden and melty.
Step 7. Cool (a little) and serve.
Let them rest for a couple minutes. Then cut into 12 mini sandwiches. Stand back and watch them disappear.
Storage Options:
Wrap them up tight and store in the fridge for up to 3 days. To reheat, pop ’em back in the oven at 350°F for 10–12 minutes. The microwave will make them soggy. You’ve been warned.
Variations and Substitutions:
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No artichokes? Double the spinach or use chopped roasted red peppers.
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Want some protein? Add cooked chicken, shredded rotisserie, or chopped bacon.
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Going spicy? Add more cayenne or a little diced jalapeño into the mix.
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Gluten-free? Use GF slider buns or make it as a dip and serve with veggies or chips.
What to Serve with Cheesy Spinach Artichoke Dip Sliders?
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Movie Night: Add chips, salsa, and maybe a batch of margaritas.
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Party Appetizer: Serve with a veggie platter or skewers.
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Weeknight Dinner: Pair with a Caesar salad or tomato soup.
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Brunch (yes, really): I’m not above adding a poached egg on top of a leftover slider and calling it breakfast. No judgment.
Frequently Asked Questions:
Can I make them ahead of time?
Yes! Assemble everything but don’t bake until you’re ready. Refrigerate covered for up to 24 hours. Bake when guests arrive and soak up the compliments.
Can I freeze them?
Not my first choice. They get a bit mushy. But if you do, wrap tightly and reheat in the oven—not the microwave.
How can I make them vegetarian?
You already did! These are meatless but totally satisfying.
If you’re anything like me, you’re always on the lookout for that perfect party food that doesn’t feel like a chore to make. These Cheesy Spinach Artichoke Dip Sliders are it. They’re creamy, crispy, cheesy, and 100% comfort food.
Try them for your next gathering—or you know, just a Tuesday night when cheese feels like therapy. And hey, if you do make them? Tag me or leave a comment. I love seeing your creations!
Let’s be honest: there’s no such thing as too much melted cheese. Right?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Spinach Artichoke Dip Sliders
Ingredients
For the Filling:
- 8 oz 226g cream cheese, softened
- 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 finely chopped
- 1½ cups 170g shredded mozzarella cheese, divided
For the Topping:
- 3 tablespoons 42g unsalted butter, melted
- 2 tablespoons 20g grated Parmesan cheese
Additional:
- 1 package 12-count unsliced slider buns (e.g., Hawaiian rolls)
Instructions
Preheat the Oven:
- Set the oven temperature to 375°F (190°C). Prepare a rimmed baking sheet by lining it with parchment paper.
Prepare the Filling:
- In a medium-sized mixing bowl, combine the cream cheese, sour cream, ½ cup of Parmesan cheese, garlic powder, nutmeg, sea salt, and cayenne pepper. Mix until the texture is smooth and homogeneous. Fold in the thawed spinach, chopped artichoke hearts, and 1 cup of the shredded mozzarella cheese until evenly distributed.
Prepare the Buns:
- Using a serrated knife, slice the slider buns horizontally as one unit, keeping the top and bottom halves intact. Place the bottom half onto the prepared baking sheet.
Assemble the Sliders:
- Evenly spread the spinach-artichoke filling over the bottom half of the buns. Top with the remaining ½ cup of shredded mozzarella cheese. Gently place the top half of the buns over the filling.
Apply the Butter Topping:
- In a small bowl, stir together the melted butter and 2 tablespoons of grated Parmesan. Brush this mixture generously over the tops of the slider buns to ensure full coverage.
Bake:
- Cover the assembled sliders loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5 minutes, or until the tops are golden brown and the cheese is visibly bubbling.
Serve:
- Allow the sliders to cool for 2–3 minutes before slicing into individual portions. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!