Buffalo Chicken Pizza Dip Sliders (Print Version)

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

# 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:

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

# Expert Advice:

01 -
  • They combine everything great about Buffalo chicken dip with the convenience of handheld sliders.
  • The cheesy, creamy filling soaks into the soft buns in the best possible way.
  • You can assemble them ahead and bake right before guests arrive.
  • They satisfy both the pizza lovers and the Buffalo wing fans in one bite.
02 -
  • Don't skip softening the cream cheese or you'll have lumps in your filling that won't blend out.
  • If your buns are drying out on top too quickly, tent them loosely with foil during the final bake.
  • Let them cool for just a minute or two after baking so the filling sets slightly and doesn't spill everywhere when you cut them.
03 -
  • Use a serrated knife to slice the buns in half while they're still connected, it keeps everything even and tidy.
  • Add a handful of crumbled cooked bacon to the filling for a smoky, salty twist that takes them over the top.
  • If you want less heat, cut the Buffalo sauce in half and add a little extra ranch to keep the creamy consistency.
Go Back