Serves 1
Directions
- 1Add 16 oz of spinach and artichoke dip to a bowl.
- 2Add about half of an 8 oz container of whipped cream cheese to the bowl.
- 3Add a handful of pre-grated Parmesan cheese to the bowl.
- 4Add about half a jar of julienned sun-dried tomatoes (chopped smaller) to the bowl.
- 5Add a little bit of Italian seasoning to the mixture.
- 6Add a little bit of garlic powder to the mixture.
- 7Add shredded rotisserie chicken to the bowl.
- 8Mix all ingredients together until well combined.
- 9Cut a 12-pack of Hawaiian rolls in half horizontally and toast them in the oven for a couple of minutes.
- 10Spread the chicken mixture generously over the bottom half of the toasted Hawaiian rolls.
- 11Place the top half of the Hawaiian rolls over the chicken mixture.
- 12Bake the sliders in an oven preheated to 350 degrees Fahrenheit.
- 13Consider adding garlic butter on top of the rolls before baking.
Ingredients
- 16 ounces spinach and artichoke dip
- 8 ounces whipped cream cheese
- handful Parmesan cheese
- 0.5 jar sun-dried tomatoes
- a little bit Italian seasoning
- a little bit garlic powder
- rotisserie chicken, shredded
- 12 pack Hawaiian rolls
Equipment
bowlspoonbaking sheet
Tips
- You can save any leftover chicken mixture in a Ziploc bag and freeze it to add to pasta for a future dinner.
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