Buffalo Chicken Pizza Dip Sliders

My sister showed up to book club with a pan of these sliders, and nobody talked about the book for forty minutes. We just stood around the kitchen tearing into them, sauce dripping down our wrists, laughing about how we'd all have to go back for thirds. The combination of tangy Buffalo chicken dip stuffed inside soft, buttery rolls with gooey melted cheese on top is dangerously good. I made them the next weekend for a birthday party and watched the same thing happen. These sliders don't last long, and honestly, that's exactly how it should be.

I brought these to a Super Bowl party last year, still warm in the dish wrapped in a towel. My friend's dad, who never says much, grabbed three in a row and then asked if I'd email him the recipe. His wife later told me he made them twice that month. There's something about the creamy, spicy filling against those pillowy rolls that just works, especially when everyone's gathered around a TV yelling at a screen.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already juicy and seasoned, and it saves you so much time.
• Buffalo wing sauce: This is what gives the sliders their signature tang and heat, don't skimp or use ketchup based hot sauce.
• Cream cheese, softened: It makes the filling creamy and helps everything stick together, just leave it out on the counter for thirty minutes before you start.
• Ranch dressing: It cools down the Buffalo heat and adds a subtle herby richness that balances the whole thing.
• Sour cream: A little extra tang and creaminess, it also lightens the texture so the dip doesn't feel too heavy.
• Shredded mozzarella cheese: Melts beautifully and gives you those gorgeous cheese pulls everyone loves.
• Shredded cheddar cheese: Adds sharpness and a deeper flavor that mozzarella alone can't deliver.
• Slider buns: Hawaiian rolls are sweet and soft, they soak up the butter and contrast the spicy filling perfectly.
• Unsalted butter, melted: Brushed on top with garlic powder, it turns the buns golden and crispy on the edges.
• Garlic powder: Just enough to make the buttery tops taste like garlic bread without overpowering anything.
• Chopped fresh parsley: Optional, but it adds a pop of color and a hint of freshness right before serving.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Preheat and Prep:

Set your oven to 350°F and lightly grease a 9x13 inch baking dish so nothing sticks. This is also a good time to let your cream cheese finish softening if you forgot earlier.

Mix the Filling:

In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ranch dressing, and sour cream until it's smooth and creamy. Fold in half the mozzarella and half the cheddar, you'll save the rest for the top.

Prep the Buns:

Slice the slider buns in half horizontally, keeping the bottoms and tops connected like one big sheet if you can. Lay the bottom halves flat in your greased baking dish.

Spread the Dip:

Evenly spread the Buffalo chicken mixture over the bottom buns, getting it into all the corners. Sprinkle the remaining mozzarella and cheddar cheese over the top so every bite gets cheesy.

Top and Butter:

Place the top halves of the buns over the cheese layer. Mix the melted butter with garlic powder and brush it generously over the tops, don't be shy.

Bake Covered:

Cover the dish with foil and bake for 15 minutes so the cheese melts and everything heats through. Remove the foil and bake another 8 to 10 minutes until the tops are golden brown and the cheese is bubbly.

Garnish and Serve:

Sprinkle chopped parsley over the top if you like, then slice into individual sliders. Serve them warm while the cheese is still gooey.

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The first time I made these, my husband walked into the kitchen while I was brushing the butter on top and said it smelled like the best sports bar he'd ever been to. When we sat down to eat, he grabbed two sliders at once and didn't say a word until they were gone. These aren't just appetizers, they're conversation stoppers.

Making It Your Own

If you like things spicier, stir in a few dashes of hot sauce or use extra Buffalo sauce in the filling. I've also swapped ranch for blue cheese dressing when I'm feeling bold, and it gives the whole thing a sharper, tangier kick. Add crumbled bacon or chopped green onions to the dip if you want more texture and flavor, both disappear fast.

Serving Suggestions

These sliders are perfect on their own, but I like to set out celery sticks, baby carrots, and a little bowl of extra Buffalo sauce for dipping. Some people like to drizzle more ranch on top right before eating. If you're serving them at a party, keep them warm in a slow cooker on low, they stay gooey and delicious for hours.

Storage and Reheating

Leftovers (if you're lucky enough to have any) can be stored in an airtight container in the fridge for up to three days. Reheat individual sliders in the microwave for about 30 seconds, or warm the whole batch in a 300°F oven for 10 minutes until heated through. The tops won't be quite as crispy, but the flavor is still there.

• Assemble the sliders ahead of time, cover tightly, and refrigerate up to a day before baking.
• Freeze assembled, unbaked sliders wrapped in foil for up to a month, then bake from frozen adding 10 extra minutes.
• Always brush the butter on right before baking for the crispiest, most flavorful tops.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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These sliders have become my go to whenever I need to bring something people will actually remember. They're messy, indulgent, and gone before you know it, which is exactly what a great party food should be.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken is perfect for this dish and saves time. Simply shred about 2 cups of meat and mix with the Buffalo sauce and creamy ingredients.

→ How do I prevent the buns from getting soggy?

Bake covered initially to melt the cheese, then uncover to crisp the tops. The butter and garlic mixture also helps create a protective barrier on the buns.

→ Can I make these sliders ahead of time?

You can assemble the sliders up to 4 hours in advance, cover with foil, and refrigerate. Add 5-10 minutes to the baking time if baking directly from cold.

→ What can I substitute for Hawaiian rolls?

Any soft dinner rolls or slider buns work well. Brioche buns add extra richness, while standard white dinner rolls are a lighter option.

→ How spicy are these sliders?

The heat level is moderate, depending on your Buffalo sauce. Use mild sauce for less heat or add extra hot sauce to the dip mixture for more kick.

→ Can I freeze leftover sliders?

Yes, wrap individual sliders in foil and freeze for up to 2 months. Reheat in a 350°F oven for 15-20 minutes until warmed through.