Spinach artichoke sliders are a go-to in my kitchen for casual gatherings and quick family dinners. The creamy, cheesy filling comes together fast, and the aroma of garlic and toasted bread always draws everyone in. These sliders are hearty enough to stand alone, but small enough to work as a party snack.

I love how the filling stays warm and gooey, tucked inside soft rolls with a golden, buttery top. The spinach and artichokes add a pleasant earthiness, while the cheese gives just the right stretch. I often serve these straight from the oven, letting guests pull them apart for a satisfying bite.

This recipe is special to me because it’s reliable and crowd-pleasing—there’s rarely a crumb left. Whether it’s a game day, potluck, or weeknight treat, these sliders fit right in. The blend of savory, creamy, and tangy flavors makes them a staple I return to often.

Quick Facts

Why You’ll Love It

These spinach artichoke sliders are a reliable favorite for both busy weeknights and entertaining. They’re easy to assemble, bake up quickly, and deliver all the creamy, cheesy flavor of classic dip in a hand-held form. The filling is rich but balanced, and the sliders stay soft and satisfying.

• Crowd-pleasing and kid-friendly
• Ready in under an hour
• Uses simple, everyday ingredients
• Great for making ahead
• Perfect for parties or casual dinners

Ingredients

The ingredient list is straightforward, using pantry staples and a few fresh items. Frozen spinach and canned artichokes keep things easy, while cream cheese and mozzarella provide the creamy, melty base. A little garlic and Parmesan round out the flavor.

• 12 slider rolls (Hawaiian or soft dinner rolls)
• 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1/2 tsp dried Italian seasoning

Step-by-Step Instructions

Making these sliders is straightforward: mix the filling, assemble the sandwiches, and bake until golden and bubbling. The filling can be made ahead, and assembly is quick. Here’s how I do it:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine spinach, artichokes, cream cheese, mozzarella, Parmesan, mayonnaise, garlic, salt, and pepper. Stir until evenly mixed.
3. Without separating the rolls, slice the slider buns in half horizontally. Place the bottom half in the prepared baking dish.
4. Spread the spinach artichoke mixture evenly over the bottom half of the rolls.
5. Place the top half of the rolls over the filling.
6. In a small bowl, mix melted butter with Italian seasoning. Brush the tops of the rolls with the butter mixture.
7. Cover loosely with foil and bake for 15 minutes.
8. Remove foil and bake an additional 8-10 minutes, until the tops are golden and the filling is hot.
9. Let cool for 5 minutes before slicing and serving.

Chef Tips

A few practical tips will help you get the best results every time. These pointers keep the sliders neat, flavorful, and easy to serve.

• Squeeze spinach thoroughly to avoid watery filling.
• Use room temperature cream cheese for easier mixing.
• Cover with foil to prevent over-browning, then uncover for a crisp top.
• Let sliders rest before slicing to keep filling in place.
• Use a serrated knife for clean cuts.

Substitutions

This recipe is flexible—swap ingredients based on what you have or dietary needs. The flavors are forgiving, so feel free to experiment.

• Use fresh spinach (sautéed and chopped) instead of frozen.
• Swap mozzarella for Monterey Jack or provolone.
• Try Greek yogurt in place of mayonnaise for a tangier filling.
• Use gluten-free rolls for a gluten-free version.
• Add a pinch of red pepper flakes for mild heat.

Storage & Reheating

Leftover sliders keep well and reheat nicely. Here’s how I handle storing and warming them up for later meals or snacks.

• Store cooled sliders in an airtight container in the fridge for up to 3 days.
• Reheat individual sliders in a microwave for 30–45 seconds.
• For best texture, reheat in a 300°F oven for 10 minutes.
• Avoid freezing assembled sliders; the bread can become soggy.
• Store filling separately and assemble fresh for make-ahead prep.

Perfect Pairings

These sliders are versatile and pair well with a range of sides and drinks. I often serve them with something crisp and refreshing to balance the richness.

• Simple green salad with lemon vinaigrette
• Crisp white wine (Sauvignon Blanc or Pinot Grigio)
• Roasted tomato soup
• Sparkling water with lemon

FAQs

Here are answers to a few common questions I get about these sliders. These should help you troubleshoot and adapt the recipe to your needs.

Nutritional Note

Approximate per slider: 190 calories, 9g fat, 16g carbs, 9g protein. For reference only; values will vary with ingredient brands and portion size.