Vegan Spinach Artichoke Sliders
VeganPreparation Time: 15 min
Cooking Time: 25 min
Serves 8-10
INGREDIENTS
- 1 package frozen spinach, freshly thawed and warmed
- 1 can Reese Quartered Artichoke Hearts, drained
- 1 cup non-dairy cream cheese
- ¾ cup non-dairy sour cream
- 1 tbsp minced garlic
- ½ cup non-dairy grated parmesan
- 2 ½ cups Mozzarella shreds, divided into 1 ½ cups and 1 cup
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp crushed red pepper flakes
- Salt, to taste
- 4 tbsp non-dairy butter, melted
- 2 tsp fresh parsley, minced
- 2 tsp minced garlic
- 1 tsp crushed red pepper flakes
- 1 tsp smoked paprika
DESCRIPTION
These Vegan Reese Spinach Artichoke Sliders are built for watch parties, with Reese Quartered Artichoke Hearts delivering rich flavor and hearty texture, no extra prep required.
DIRECTIONS
- Preheat the oven to 400°F. Line a 9×13 inch baking sheet or casserole dish with parchment paper. You can do a quick test fit by placing the sliders in your baking dish to ensure they fit snugly without overcrowding.
- Gather and prepare all your ingredients.
- Make the filling: In a large bowl, combine spinach, Reese Quartered Artichoke Hearts, cream cheese, sour cream, minced garlic, parmesan, mozzarella, garlic powder, onion powder, crushed red pepper flakes, and salt. Mix until fully combined.
- Assemble sliders: Slice the dinner rolls in half horizontally and place the bottom halves in the prepared dish. Spread the spinach artichoke mixture evenly over the rolls. Sprinkle with the remaining cup of mozzarella, then place the roll tops on.
- Add garlic butter: Stir together melted butter, parsley, garlic, red pepper flakes, and smoked paprika. Brush generously over the tops of the rolls until no butter remains.
- Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 8-10 minutes, until the tops are browned and the cheese is melty.
- Serve: Let cool slightly, then pull apart, serve warm, and enjoy.