Name: Spinach And Artichoke Dip Sliders
Ingredients: Slider Buns: 12 slider buns, preferably soft and slightly sweet like Hawaiian rolls, for that perfect bite-sized vessel.; Fresh Spinach: 10 ounces, roughly chopped. Fresh spinach wilts down beautifully and provides a vibrant color and mild earthy flavor. Frozen spinach, thoroughly thawed and squeezed dry, can be substituted in a pinch.; Artichoke Hearts: 1 (14-ounce) can, drained and roughly chopped. Marinated artichoke hearts will add extra flavor, but plain canned or frozen artichoke hearts work just as well.; Cream Cheese: 8 ounces, softened. Full-fat cream cheese provides the richest flavor and creamiest texture, but reduced-fat can be used for a slightly lighter option.; Mayonnaise: ½ cup. Mayonnaise adds moisture, richness, and a slight tang to the dip. Use your favorite brand, or even homemade.; Sour Cream: ½ cup. Sour cream contributes to the dip’s tanginess and creamy texture. Greek yogurt can be used as a healthier alternative.; Parmesan Cheese: ½ cup, grated. Parmesan cheese adds a salty, nutty, and savory depth of flavor that complements the spinach and artichokes perfectly.; Mozzarella Cheese: 1 cup, shredded. Mozzarella cheese provides that classic cheesy stretch and melty goodness we all love in a dip.; Garlic: 3 cloves, minced. Fresh garlic is essential for that pungent, aromatic kick that makes spinach artichoke dip so addictive.; Onion: ¼ cup, finely diced. A small amount of onion adds a subtle savory base note to the dip.; Red Pepper Flakes: ¼ teaspoon (optional). A pinch of red pepper flakes adds a gentle warmth and subtle spice to balance the richness of the dip. Omit if you prefer a completely mild flavor.; Salt: ½ teaspoon, or to taste. Salt enhances all the flavors and is crucial for seasoning the dip properly.; Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper adds a subtle bite and complexity.; Olive Oil: 1 tablespoon. For sautéing the spinach and aromatics, olive oil adds a touch of richness and flavor. Butter can also be used for a richer flavor.; Butter: 2 tablespoons, melted. For brushing the slider buns, melted butter adds flavor and helps them toast to a golden brown.

Ingredients

Slider Buns: 12 slider buns, preferably soft and slightly sweet like Hawaiian rolls, for that perfect bite-sized vessel.
Fresh Spinach: 10 ounces, roughly chopped. Fresh spinach wilts down beautifully and provides a vibrant color and mild earthy flavor. Frozen spinach, thoroughly thawed and squeezed dry, can be substituted in a pinch.
Artichoke Hearts: 1 (14-ounce) can, drained and roughly chopped. Marinated artichoke hearts will add extra flavor, but plain canned or frozen artichoke hearts work just as well.
Cream Cheese: 8 ounces, softened. Full-fat cream cheese provides the richest flavor and creamiest texture, but reduced-fat can be used for a slightly lighter option.
Mayonnaise: ½ cup. Mayonnaise adds moisture, richness, and a slight tang to the dip. Use your favorite brand, or even homemade.
Sour Cream: ½ cup. Sour cream contributes to the dip’s tanginess and creamy texture. Greek yogurt can be used as a healthier alternative.
Parmesan Cheese: ½ cup, grated. Parmesan cheese adds a salty, nutty, and savory depth of flavor that complements the spinach and artichokes perfectly.
Mozzarella Cheese: 1 cup, shredded. Mozzarella cheese provides that classic cheesy stretch and melty goodness we all love in a dip.
Garlic: 3 cloves, minced. Fresh garlic is essential for that pungent, aromatic kick that makes spinach artichoke dip so addictive.
Onion: ¼ cup, finely diced. A small amount of onion adds a subtle savory base note to the dip.
Red Pepper Flakes: ¼ teaspoon (optional). A pinch of red pepper flakes adds a gentle warmth and subtle spice to balance the richness of the dip. Omit if you prefer a completely mild flavor.
Salt: ½ teaspoon, or to taste. Salt enhances all the flavors and is crucial for seasoning the dip properly.
Black Pepper: ¼ teaspoon, or to taste. Freshly ground black pepper adds a subtle bite and complexity.
Olive Oil: 1 tablespoon. For sautéing the spinach and aromatics, olive oil adds a touch of richness and flavor. Butter can also be used for a richer flavor.
Butter: 2 tablespoons, melted. For brushing the slider buns, melted butter adds flavor and helps them toast to a golden brown.

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Sauté Aromatics and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion and sauté for 2-3 minutes, until fragrant and softened but not browned. Add the roughly chopped fresh spinach to the skillet, a handful at a time, and cook until it wilts down significantly. This should only take a few minutes. If using frozen spinach, ensure it is thoroughly thawed and squeezed dry before adding it to the skillet – you can skip the sautéing step for spinach if using frozen, pre-cooked spinach.
Combine Dip Ingredients: In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy. Add the sautéed spinach and garlic-onion mixture to the bowl.
Add Artichokes and Cheeses: Add the drained and chopped artichoke hearts, grated Parmesan cheese, and shredded mozzarella cheese to the bowl. Stir everything together until well combined and the cheeses are evenly distributed throughout the mixture.
Season the Dip: Season the spinach artichoke dip mixture with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. You might want to add a bit more salt or pepper to your liking.
Assemble the Sliders: Slice the slider buns in half horizontally, creating tops and bottoms. Place the slider bun bottoms on the prepared baking sheet.
Fill the Slider Buns: Generously spoon the spinach artichoke dip mixture onto the bottom halves of the slider buns, ensuring each slider is well-filled.
Top with Slider Bun Tops: Place the top halves of the slider buns over the filled bottoms, gently pressing down to secure them.
Brush with Butter: In a small bowl, melt the butter. Brush the tops of the slider buns with the melted butter. This will help them brown beautifully and add extra flavor.
Bake the Sliders: Bake in the preheated oven for 15-20 minutes, or until the slider buns are golden brown and the spinach artichoke dip is heated through and bubbly. The cheese should be melted and gooey.
Broil for Extra Browning (Optional): For extra golden brown and slightly crispy tops, you can broil the sliders for the last 1-2 minutes of baking. Watch them closely to prevent burning, as broilers can heat very quickly.
Serve Warm: Remove the Spinach and Artichoke Dip Sliders from the oven and let them cool slightly before serving. They are best enjoyed warm, when the dip is melty and the buns are soft and toasted.

Nutrition

Serving Size: one normal portion
Calories: 250
Fat: 15g