Buffalo Chicken Pizza Dip Sliders (Printable)

Creamy Buffalo chicken dip baked in soft slider buns with melted cheese - a crowd-pleasing party appetizer.

# Required Ingredients:

→ 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 in half horizontally, keeping bottoms and tops connected if possible. Place bottom halves in the prepared baking dish.
05 - Evenly spread the Buffalo chicken dip mixture over the slider 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 to 10 minutes more, or until cheese is bubbly and tops are golden brown.
11 - Garnish with chopped parsley if desired. Slice and serve warm.

# Expert Suggestions:

01 -
  • They disappear faster than you can say game day, every single time.
  • You get all the flavor of Buffalo chicken dip in a handheld form thats way more fun to eat.
  • The sweet slider buns balance the tangy spice in a way that keeps you reaching for another.
  • Theyre crazy easy to throw together and bake all at once, no flipping or frying required.
02 -
  • If your cream cheese is still cold, the filling will be lumpy and hard to spread, so let it sit out until its truly soft.
  • Covering with foil for the first part of baking is crucial, it traps steam and melts the cheese without drying out the tops.
  • Dont overbake or the buns will get hard, pull them out as soon as the tops turn golden and the cheese is bubbling.
03 -
  • Use a serrated knife to slice the buns in half without tearing them, it makes a cleaner cut and keeps everything intact.
  • If you brush the butter on while the sliders are still hot from the oven, it soaks in and creates an even richer flavor.
  • For perfectly portioned sliders, score the top buns lightly with a knife before baking so you know exactly where to cut.
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