Buffalo Chicken Pizza Dip Sliders (Printable)

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

# 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

# Directions:

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, softened 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 horizontally keeping bottoms and tops connected if possible. Place bottom halves in prepared baking dish.
05 - Evenly spread 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 tops of buns.
09 - Cover with foil and bake for 15 minutes.
10 - Remove foil and bake 8-10 minutes more until cheese is bubbly and tops are golden brown.
11 - Garnish with chopped parsley if desired. Slice and serve warm.

# Expert Tips:

01 -
  • Everything you crave about Buffalo chicken dip gets trapped inside soft, golden buns so nothing drips or spills.
  • You can assemble the whole tray in one dish and bake it all at once, no flipping or fussing with individual sliders.
  • The garlic butter brushed on top turns into a shiny, crispy crust that everyone fights over.
  • They reheat beautifully the next day, which means you can make them ahead and still impress your guests.
02 -
  • If your cream cheese is even slightly cold, it won't blend smoothly and you'll end up with lumps in the dip that no amount of stirring will fix.
  • Don't skip the foil during the first bake or the tops will brown before the cheese inside has a chance to melt properly.
  • Slice the sliders while they're still in the pan using a sharp knife, trying to pull them apart after they cool makes them fall apart.
03 -
  • Use kitchen shears to slice the buns in half while they're still connected, it's faster and cleaner than using a knife.
  • If you're making these for a crowd, double the recipe and use two baking dishes so you're not scrambling to make a second batch while everyone waits.
  • Let the sliders rest for about five minutes after baking so the cheese sets just enough to hold together when you slice them.
Go Back