Buffalo Chicken Pizza Dip Sliders

My neighbor knocked on my door holding an empty casserole dish and asked if I had the recipe for those sliders I brought last month. I had to laugh because I'd thrown them together on a whim, combining leftover Buffalo chicken dip with a pack of Hawaiian rolls I found in the freezer. What started as a creative cleanup became the most requested dish at every gathering. Now I make them intentionally, and they disappear faster than I can slice them.

I brought these to a Super Bowl party where everyone else made the same tired seven layer dip and chicken wings. Within ten minutes, people were hovering around my dish, and someone actually asked if they could take the last two home. The host texted me the next day saying three people had already asked her for the recipe. That's when I realized I'd accidentally created something worth keeping.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because its already seasoned and saves you from boiling and shredding, just pull the meat and youre done.
• Buffalo wing sauce: Franks RedHot is classic, but any brand works as long as you taste it first because some are much hotter than others.
• Cream cheese, softened: Leave it on the counter for an hour or microwave it for 15 seconds so it blends smoothly without lumps that ruin the creamy texture.
• Ranch dressing: The bottled kind works perfectly and adds tang, but homemade ranch makes it taste even more special if you have five extra minutes.
• Sour cream: This cools down the heat just enough and makes the dip rich without being too heavy.
• Shredded mozzarella cheese: It melts beautifully and stretches when you pull the sliders apart, giving you that satisfying cheese pull everyone loves.
• Shredded cheddar cheese: Sharp cheddar adds a deeper flavor that balances the tanginess of the Buffalo sauce.
• Slider buns: Hawaiian rolls are sweet and soft, but any small dinner rolls work if thats what you have on hand.
• Unsalted butter, melted: This brushed on top makes the buns golden and crispy, adding a buttery crunch that contrasts the creamy filling.
• Garlic powder: A small amount goes a long way and gives the tops a savory finish without overpowering the Buffalo flavor.
• Chopped fresh parsley: Totally optional, but it makes the dish look less beige and more like you put thought into presentation.

Instructions

Get the oven ready:

Preheat to 350°F and lightly grease a 9x13 inch baking dish so nothing sticks when you try to serve them later. This step takes two minutes but saves you from scraping cheese off the bottom of the pan.

Make the Buffalo chicken filling:

In a large bowl, mix the shredded chicken with Buffalo sauce, softened cream cheese, ranch dressing, and sour cream until everything is smooth and evenly coated. It should look creamy and slightly orange, with no big chunks of cream cheese floating around.

Add half the cheese:

Fold in half of the mozzarella and cheddar so the dip is cheesy throughout, not just on top. This makes every bite consistent instead of having all the cheese in one layer.

Prep the slider buns:

Slice the buns in half horizontally, keeping the bottoms and tops connected like a sheet if you can, then place the bottom halves in your greased baking dish. This trick keeps them from sliding around and makes assembly so much easier.

Spread the filling:

Evenly spread the Buffalo chicken mixture over the bottom buns, reaching all the way to the edges so every slider gets a fair share. Dont leave gaps or youll end up with some that are dry and boring.

Top with more cheese:

Sprinkle the remaining mozzarella and cheddar over the chicken layer, covering it completely. This creates a gooey melted cheese blanket that holds everything together when you slice them.

Add the top buns:

Place the top halves of the buns over the cheese layer, pressing down gently so they settle into the filling. They should sit snugly without squishing everything out the sides.

Brush with garlic butter:

Mix the melted butter with garlic powder and brush it generously over the tops of the buns. This step makes them golden and adds a subtle garlicky aroma that fills your kitchen.

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 bubbly and the tops are golden brown. The foil keeps them soft at first, then they crisp up beautifully at the end.

Garnish and serve:

Sprinkle with chopped parsley if youre feeling fancy, then slice between the buns and serve them warm. They taste best right out of the oven when the cheese is still stretchy.

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The first time I made these, my teenage son ate four in a row and then asked if we could have them for his birthday instead of a cake. I laughed, but he was serious, and now they show up at every family event. They've become the thing people expect, the dish that means somethings worth celebrating, even if its just a random Tuesday.

Make Ahead Magic

You can assemble the entire dish up to the baking step, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When youre ready, just let it sit at room temperature for 20 minutes, then bake as directed, adding an extra 5 minutes if its still cold. This trick has saved me more times than I can count when I needed to prep for a party without losing my mind the day of. The flavors actually meld together even better when the dip sits overnight, so its a win in every possible way.

Customizing the Heat

Not everyone has the same tolerance for spice, and Ive learned to ask before I make these for a crowd. If youre serving kids or people who prefer mild flavors, cut the Buffalo sauce in half and add extra ranch dressing to keep the creamy texture. For heat seekers, stir in a tablespoon of hot sauce or a pinch of cayenne pepper, and watch them sweat happily. I once made a batch with half mild and half spicy by dividing the dip into two sections before baking, and it was the smartest thing Id ever done because everyone left happy.

Serving and Pairing Ideas

These sliders are rich and filling, so I always serve them with something fresh and crunchy to balance the creaminess. Celery sticks, carrot sticks, or a simple green salad with vinaigrette cuts through the richness and makes people feel less guilty about eating three sliders. I also set out a small bowl of extra Buffalo sauce and ranch dressing for dipping because some people love the extra kick and others want more cooling creaminess.

• Serve with crispy potato chips or tortilla chips for a casual game day spread.
• Pair with a cold beer, iced tea, or sparkling water with lime to cleanse the palate between bites.
• Set out napkins everywhere because these get messy in the best possible way and people will thank you.

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These sliders have a way of turning any gathering into something people remember, not because theyre fancy, but because theyre the kind of food that makes everyone reach for seconds. Make them once, and youll understand why they never last long.

Questions & Answers

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works perfectly and saves preparation time. Simply shred about 2 cups of meat from a rotisserie chicken for this appetizer.

→ How do I prevent the buns from getting soggy?

Ensure the cream cheese mixture isn't too thin and don't skip the foil-covered baking step. The foil helps steam the buns gently before the final browning phase.

→ Can I make these sliders ahead of time?

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

→ What can I substitute for Buffalo sauce?

You can use hot sauce mixed with melted butter, or try BBQ sauce for a milder, sweeter flavor profile. Adjust the amount based on your heat preference.

→ How should I store leftover sliders?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10-15 minutes until warmed through and cheese is melted again.

→ Can I freeze these sliders?

Yes, freeze assembled but unbaked sliders wrapped tightly in foil for up to 2 months. Bake from frozen, adding 10-15 minutes to the covered baking time.