Buffalo Chicken Pizza Dip Sliders (Printable View)

Creamy Buffalo chicken dip meets soft slider buns with melted cheese for an irresistible party appetizer.

# What You'll 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 cheese 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 the 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 the top halves of the 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 your favorite Buffalo chicken pizza dip but in handheld form, which means no awkward chip breaking or double dipping.
  • The sliders bake all together in one pan, so theres no flipping or fussing with individual portions.
  • Theyre rich enough to feel like party food but easy enough to make on a weeknight when you want something comforting.
  • Leftovers reheat beautifully, and honestly, theyre just as good the next day straight from the fridge.
02 -
  • If your cream cheese isnt soft enough, it will leave lumps in the filling, so let it sit out or microwave it for 10 seconds.
  • Keeping the buns connected while slicing makes assembly so much easier and keeps them from falling apart when you serve them.
  • Dont skip the foil in the first part of baking or the tops will brown before the filling gets hot and the cheese melts properly.
03 -
  • Use a serrated knife to slice through the buns cleanly without squishing them or tearing the soft dough.
  • If you want extra crispy tops, brush on a little more butter halfway through the uncovered baking time.
  • Let the sliders rest for about five minutes after baking so the filling sets slightly and doesnt spill out when you cut them.
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