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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:
Pastry Wrapped Cranberry Baked Brie
Whipped Goat Cheese with Warm Candied Bacon and Dates
5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls
Cranberry Brie Pull Apart Bread
Mini Pastry Wrapped Cranberry Baked Brie Bites
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
Servings: 12
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.
Ingredients
- 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
Instructions
- 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.
We really enjoyed these at our family Thanksgiving. I did skip the garlic butter for simplicity of construction in a crowded kitchen (just brushed plain melted butter on the tops) but they were still really tasty. Definitely a make again recipe.
Hi there,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Hi! Can you make the dip ahead of time and then compile them a day or two later?
Hey Krysten,
Totally, that will work well for you! Please let me know if you have any other questions! Happy Thanksgiving! xT
Would it be possible to switch out the frozen spinach to fresh? For some reason, there’s a taste with frozen that I’m not crazy about. I would love to try these on Thanksgiving – look so delish!
Hey Jennifer,
Totally, I would just sauté it down first and drain and excess liquid. I hope you love this recipe, please let me know if you give it a try! xx
These were amazing! Everyone raved about them! Thank you!
Hey Christine,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
Really excited to try this appetizer for Thanksgiving! Is there alternative baking instructions that may work well in the air fryer ? Thank you!
Hey Christine,
So sorry, I’ve not tested this recipe in the air fryer. Please let me know if you give it a try, I hope you love the recipe! xx
Delicious quick and simple recipe with fantastic flavor. Will definitely make again. Not sure *exactly* what size artichoke can I used, but any standard size would do. It’s easy enough to just gauge accordingly while working. Thanks for another great and easy app. 😃
Hey Amy,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed! Any size from 10-14 ounces is great:)❄️ xx
These look delicious and I’m definitely going to try them but I have a question. Your IG video shows you using worcestershire sauce but I don’t see that in the ingredients here. How much should I use?
Hey Jennifer,
You can add a tablespoon or two if you want to use some:) I hope you love this recipe, please let me know if you give it a try! xT
Hi,
My oven is currently in use with pies so I don’t want to roast garlic at the same time. Is the roasted garlic a must have or can I just use jarred garlic?
Thanks!
Hi Erin,
I would recommend roasting the garlic:) Please let me know if you have any other questions, I hope you love this recipe! xx
These were delicious and so easy – thank you! I used the same sized jar of artichokes you linked to in the recipe, but it’s good that you specified a range of 10-14 oz…makes it easy to use what’s on hand. Another great hit with the family!
Hey Aline,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
Can you please correct the recipe to include what size jar of artichokes we are supposed to buy?
Hi Serena,
If you click on the artichokes, you can see the exact size jar, but honestly this doesn’t have to be a perfect measurement for the artichokes. I hope you love the recipe! xTieghan
Can you please correct the recipe to include a size range? Lots of people send screenshots of ingredients lists to their spouses or children and it is helpful to have that information provided without clicking links that take you to outside websites.
Your average star rating feature is broken.
This recipe only has a single four star review but is showing that is has an average of a five star rating.
Thanks for sharing Marcie, will look into this:)
I printed the ingredients to perhaps give it a try; it is a lot of ingredients to have to purchase and I hope it is good; if we try this. Thank you for sharing.
I hope you love the recipe:)
Do you drain the artichokes?
Really? Perhaps you should just use some common sense.
Hi Laurie,
Yes, go ahead and drain the artichokes:) Please let me know if you have any other questions, I hope you love this recipe! xT
Wondering if anyone has tried freezing the leftovers. Think they would make great lunches.
Hey Sue,
Sorry, I’ve not tried freezing this, but it should work well for you! I hope this recipe turns out tasty, please let me know if you give it a try! xT
Size of artichokes: I tried clicking on the “Shop Ingredients” bar and a 14-0z jar was the size shown for this recipe.
Thanks Toni!! Anywhere from a 10 ounce to 14 ounce size jar will be just fine here:) xx
Hi, I’m just wondering what size jar of marinated artichokes? I have two different size jars and there is a huge difference between them.
I am wondering the same thing-how big of jar of artichokes did you use?
Hi Lynn,
I used a 9.8 ounce jar of artichokes:) I hope you love this recipe! xT
Hey Carla,
I used a 9.8 ounce jar of artichokes. Please let me know if you have any other questions, I hope this recipe turns out well for you! xTieghan