Buffalo Chicken Pizza Dip Sliders

My neighbor brought these to a block party last summer, and I watched them disappear in under ten minutes. Everyone kept asking what was inside those golden little buns, and when she told us it was Buffalo chicken dip baked right in, I knew I had to try it myself. The next weekend, I made a batch for a casual get-together, and my friends practically fought over the last one. Now they're my go-to whenever I need something that looks impressive but comes together without any fuss.

I made these for a football Sunday once, and my brother-in-law, who usually just grabs chips, ate four before halftime. He kept saying he couldnt believe how much flavor was packed into something so small. Watching everyone pull apart the cheesy, saucy sliders and go back for more reminded me why I love cooking for a crowd.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you time, just shred it with two forks until its nice and fine.
• Buffalo wing sauce: This brings the signature tangy heat, but you can dial it up or down depending on your crowd.
• Cream cheese, softened: Let it sit on the counter for about 30 minutes so it blends smoothly without lumps.
• Ranch dressing: Adds a cool, herby balance to the spice, and you can swap in blue cheese dressing if you want a bolder flavor.
• Sour cream: Keeps the filling creamy and helps mellow out the heat just enough.
• Shredded mozzarella cheese: Melts into gooey perfection and gives you those beautiful cheese pulls.
• Shredded cheddar cheese: Adds sharpness and a gorgeous golden color when it bubbles on top.
• Slider buns (Hawaiian rolls or soft dinner rolls): Hawaiian rolls are my favorite because theyre slightly sweet and soft, which contrasts perfectly with the spicy filling.
• Unsalted butter, melted: Brushing this on top makes the buns turn golden and crispy in the oven.
• Garlic powder: A little sprinkle mixed into the butter adds an extra layer of savory goodness.
• Chopped fresh parsley (optional): A quick garnish that makes them look vibrant and fresh when you serve them.

Instructions

Prep the oven and dish:

Set your oven to 350 degrees and lightly grease a 9x13 inch baking dish so nothing sticks. This is also a good time to pull out all your ingredients so youre not scrambling later.

Make the Buffalo chicken mixture:

In a large bowl, combine the shredded chicken, Buffalo sauce, softened cream cheese, ranch, and sour cream, stirring until everything is evenly coated and creamy. The cream cheese should blend in smoothly if its soft enough.

Fold in the cheese:

Add half the mozzarella and half the cheddar into the chicken mixture and fold gently until its all mixed in. Youre saving the rest for the top layer, which is where the magic happens.

Prepare the slider buns:

Slice the buns horizontally, keeping them connected if you can, and place the bottom halves in your prepared dish. This makes assembly so much easier and keeps everything tidy.

Spread the filling:

Spoon the Buffalo chicken dip evenly over the bottom buns, spreading it out to cover every inch. Dont be shy, you want every bite to be loaded.

Add the remaining cheese:

Sprinkle the rest of the mozzarella and cheddar over the chicken layer, making sure its nice and even. This will melt into a bubbly, golden blanket.

Top with the buns:

Place the top halves of the buns over the cheese, pressing down gently so they sit snug. It might look like a lot of filling, but trust me, it all works out.

Brush with garlic butter:

Mix your melted butter with garlic powder and brush it generously over the tops of the buns. This step is what makes them turn golden and crispy.

Bake covered, then uncovered:

Cover the dish with foil and bake for 15 minutes, then remove the foil and bake another 8 to 10 minutes until the cheese is bubbling and the tops are beautifully browned. Keep an eye on them so they dont burn.

Garnish and serve:

Sprinkle with fresh parsley if you like, then slice into individual sliders and serve them warm. They taste best right out of the oven when the cheese is still gooey.

Save on Pinterest

One evening, my daughter asked if we could make something together, and we chose these sliders because they felt fun and messy in the best way. She loved brushing the garlic butter on top and sprinkling the parsley, and when we pulled them out of the oven, she said they smelled like a pizza party. We ate them on the couch with napkins piled high, and it became one of those simple, happy moments I still think about.

Making Them Ahead

You can assemble these sliders completely, cover them tightly with plastic wrap, and refrigerate for up to a day before baking. Just add a few extra minutes to the covered baking time since theyll be cold from the fridge. I do this all the time when I know Ill be busy right before people arrive, and it takes so much pressure off.

Customizing the Heat Level

If your crowd isnt into spicy food, cut back on the Buffalo sauce and add a little extra ranch or sour cream to keep things mild. On the flip side, if you want more kick, stir in some hot sauce or sprinkle cayenne pepper into the filling. I once added diced jalapeños for a friend who loves heat, and she declared them the best sliders shed ever had.

Serving and Pairing Ideas

These sliders are perfect on their own, but I like to set out celery sticks, carrot sticks, and a little bowl of extra Buffalo sauce or ranch for dipping. They also pair wonderfully with a simple green salad or some crispy potato wedges if you want to make it more of a meal.

• Serve them on a big platter with toothpicks for easy grabbing at parties.
• Pair with cold beer, iced tea, or lemonade for a casual, crowd-pleasing spread.
• Leftovers reheat nicely in the oven at 325 degrees for about 10 minutes.

Save on Pinterest

These sliders have become my secret weapon for any gathering where I want to impress without spending hours in the kitchen. Theyre cheesy, tangy, comforting, and always gone before I know it.

Recipe FAQs

→ Can I make these sliders ahead of time?

Yes, assemble the sliders completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if baking straight from the refrigerator.

→ What's the best way to shred the chicken?

Use two forks to pull apart cooked chicken breast, or use a stand mixer on low speed for quick shredding. Rotisserie chicken is a convenient shortcut that adds extra flavor.

→ Can I adjust the spice level?

Absolutely. Use mild Buffalo sauce for less heat, or add extra hot sauce and cayenne pepper for more kick. You can also mix in pickled jalapeños for additional spice.

→ What can I substitute for Hawaiian rolls?

Any soft slider buns or dinner rolls work well. Potato rolls, brioche slider buns, or even small ciabatta rolls are excellent alternatives that hold up to the creamy filling.

→ How do I prevent the buns from getting soggy?

Don't overfill the sliders with the chicken mixture, and make sure to bake uncovered for the final 8-10 minutes to crisp up the tops. Serving immediately after baking also helps maintain texture.

→ Can I freeze leftover sliders?

Yes, wrap individual sliders tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Reheat in a 350°F oven for 15-20 minutes until heated through.