Buffalo Chicken Pizza Dip Sliders (Printable)

Creamy Buffalo chicken dip baked in soft slider buns with melted cheese—perfect for parties and game day.

# What You Need:

→ Chicken & Sauce

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup Buffalo wing sauce
03 - 4 oz cream cheese, softened
04 - 1/2 cup ranch dressing
05 - 1/2 cup sour cream

→ Cheese

06 - 1 cup shredded mozzarella cheese
07 - 1 cup shredded cheddar cheese

→ Sliders

08 - 12 slider buns (Hawaiian rolls or soft dinner rolls)
09 - 2 tablespoons unsalted butter, melted
10 - 1/2 teaspoon garlic powder
11 - 1 tablespoon chopped fresh parsley, optional

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, mix shredded chicken with Buffalo wing sauce, cream cheese, ranch dressing, and sour cream until well combined.
03 - Fold in half of the mozzarella and half of the cheddar cheese into the chicken mixture.
04 - Slice slider buns in half horizontally, keeping bottoms and tops connected if possible. Place bottom halves in prepared baking dish.
05 - Evenly distribute the Buffalo chicken dip mixture over the bun bottoms.
06 - Sprinkle remaining mozzarella and cheddar cheese over the chicken mixture.
07 - Place top halves of buns over the cheese layer.
08 - Mix melted butter with garlic powder and brush over the tops of the buns.
09 - Cover with aluminum foil and bake for 15 minutes.
10 - Remove foil and bake for 8-10 minutes until cheese is bubbly and tops are golden brown.
11 - Garnish with chopped parsley if desired. Slice and serve warm.

# Expert Advice:

01 -
  • They taste like Buffalo chicken dip and sliders had a baby, and that baby is delicious.
  • You can assemble them ahead and bake right before guests arrive.
  • Even picky eaters who claim they don't like spicy food end up reaching for seconds.
  • The buttery garlic tops get crispy and golden in a way that makes you want to eat them alone.
02 -
  • If your cream cheese is cold, it will clump and refuse to blend, so let it soften fully before mixing.
  • Don't skip the foil in the first baking phase or the tops will brown too fast and the insides won't heat through.
  • Slice the sliders with a serrated knife while they're still in the pan for clean cuts and easy serving.
03 -
  • Use a pastry brush to apply the garlic butter evenly so every bite gets that crispy, flavorful top.
  • Let the sliders rest for two minutes after baking so the filling sets slightly and doesn't spill out when you cut them.
  • If you're doubling the recipe, use two pans instead of crowding one, or the centers won't heat through properly.
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