Buffalo Chicken Pizza Dip Sliders (Printable)

Creamy Buffalo chicken and melted cheese baked inside soft slider buns—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 Steps:

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 cheese and half of the cheddar cheese into the chicken mixture.
04 - Slice slider buns horizontally in half, 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 generously over the tops of the buns.
09 - Cover 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.
11 - Garnish with chopped parsley if desired. Slice and serve warm.

# Expert Advice:

01 -
  • It combines two crowd favorites into one handheld bite that disappears faster than you can make them.
  • The creamy dip stays tucked inside the soft buns, so there's no messy double-dipping or spills.
  • You can prep the whole tray ahead of time and just pop it in the oven when guests arrive.
  • Even picky eaters who claim they don't like spicy food end up asking for seconds.
02 -
  • Don't skip softening the cream cheese or you'll end up with stubborn lumps that refuse to blend.
  • Brushing butter on the tops before baking is what makes them golden and irresistible, so don't skip that step.
  • Covering with foil first keeps the buns from drying out while the inside gets hot and melty.
  • Let them cool for just two minutes before slicing or the filling will ooze out everywhere.
03 -
  • Use a serrated knife to slice the buns so you don't squish them or tear the soft dough.
  • Assemble the whole tray a few hours ahead and keep it covered in the fridge, then bake it fresh when you're ready.
  • If the tops are browning too fast, tent them loosely with foil during the last few minutes of baking.
  • Press down gently on the assembled sliders before baking so the filling spreads evenly and nothing slides around.
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