These easy Pull Apart Garlic Butter Spinach and Artichoke Dip Sliders are such fun. They’re an easy appetizer for everything from game day to holiday parties. Soft dinner rolls stuffed with homemade spinach and artichoke dip. Each handheld slider is cheesy on the inside, yet golden toasty outside, with a delicious roasted garlic butter topping. Serve these sliders warm for an appetizer that everyone will love this holiday season. There never seems to be enough of these fun cheesy sliders. So be sure to make a double batch to enjoy with family and friends.
It’s officially holiday appetizer season and I’m embracing it more than ever this year. We all know that I tend to share appetizers only around the holidays. That’s just when they come to mind for me – everyone needs holiday appetizers.
And I’m excited, as I have a few new ones I plan to share between now and Christmas. But we’ll kick off the season with these cheesy spinach dip buns.
If you’ve followed me since the early years, some of you may remember or maybe even made, my spinach and artichoke stuffed soft pretzels. It’s a forever recipe for me, meaning I make those pretzels pretty much every holiday season. And to this day, they remain one of our most popular recipes.
Cheesy stuffed pretzels are hard to not love, but the same goes for these sliders.
They’re a million times easier, and well, the garlic butter might just make these even more delicious. You and your guests are going to love them!
Here are details
I’ve been loving the addition of roasted garlic to recipes lately. So I thought a little roasted garlic butter would be perfect to make these special for the holidays.
Roasting garlic is really easy. If you’ve never done it before it really adds a layer of deliciousness to your recipes. I find that it reduces the pungency of garlic, making it easier for everyone to enjoy.
Slice the top portion of the garlic head off to reveal the cloves. Then place the garlic on a small piece of foil, drizzle with olive oil, and wrap the garlic up. Roast for about 30 minutes, until the garlic is deeply golden and soft.
While the garlic roasts, mix the dip. Simply cream cheese, sour cream, frozen spinach, and artichokes. Then I love to mix in fontina and asiago cheese. And for added flavor, onion powder and a good pinch of chili flakes.
For the slider rolls, you’ll need a soft loaf of pull-apart dinner rolls. I used the King’s Hawaiian Rolls.
Slice the rolls in half lengthwise and layer on the spinach dip. Finish with pickled jalapeños, which give these a nice kick and make them delish.
Add the top half of the rolls and that’s it, spinach dip in a roll! But the roasted garlic butter makes everything special.
Squeeze out the roasted garlic cloves and add them to a small bowl with butter, oregano, parsley, and chili flakes. I go heavy on the chili flakes, but do what’s right for you! Then add a little parmesan cheese.
Spread the butter over the top of the rolls, letting it seep into the nooks and crannies. Wrap the rolls in foil and throw them into the oven. Serve these up as soon as they come out. You’ll want to enjoy these while they’re warm, creamy, and delicious!
A great holiday app! You can prep the recipe ahead of time too, then bake the rolls just before guests begin to arrive.
The perfect welcoming, deliciousness for guests to enjoy! You can’t beat these!
Looking for other easy holiday recipes?? Here are my favorites:
Lastly, if you make these Pull Apart Garlic Butter Spinach and Artichoke Dip Sliders, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pull Apart Roasted Garlic Spinach and Artichoke Dip Sliders
Calories Per Serving: 214 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 head garlic
- extra virgin olive oil
- 1 package (12-count) dinner rolls, halved lengthwise
- 6 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 10 ounces frozen chopped spinach, thawed, and squeezed dry of excess water
- 1 jar marinated artichokes, chopped
- 1 cup shredded fontina or mozzarella cheese
- 1/3 cup grated parmesan or asiago cheese
- 1 teaspoon onion powder
- kosher salt and black pepper (to taste)
- chili flakes (to taste)
- pickled jalapeños (optional)
- 3 tablespoons salted butter, at room temp or melted
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
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- 1. Preheat the oven to 400° F.2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.3. Meanwhile, in a bowl mix together the cream cheese, sour cream, spinach, artichokes, half of the mozzarella, half of the parmesan, and the onion powder. Season with salt, pepper, and chili flakes (to taste). 4. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment. Top with spinach dip, then the remaining mozzarella. Arrange the jalapeños on top. Place the top half of the roll over the cheese. 5. Let the garlic cool, then squeeze the cloves out into a bowl. Add the butter, remaining parmesan, oregano, parsley, and chili flakes (to taste). Mash the cloves into the butter with a fork. Spread the butter over the top of the rolls. Cover the rolls and bake 10 minutes. Remove the foil and continue baking another 10 minutes, until the cheese has melted.6. Brush with any remaining garlic butter, serve immediately.