Buffalo Chicken Pizza Dip Sliders

My cousin brought these to a backyard cookout last summer, and I watched a tray of twelve disappear in under ten minutes. I grabbed one just in time, pulled it apart, and saw all that creamy Buffalo chicken stretching between the golden buns. The tangy heat, the gooey cheese, the soft roll—it was pizza night and wing night rolled into one bite. I texted her for the recipe before I even finished chewing.

I made these for a football Sunday, and my friends kept asking if I ordered them from somewhere. The smell alone had people hovering around the kitchen before they were even out of the oven. When I sliced into the pan, the cheese pulled in long, beautiful strings, and someone actually cheered. It felt like I had unlocked some kind of party hosting secret.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you a ton of time, just pull the meat and toss the skin.
• Buffalo wing sauce: Use your favorite brand, but make sure its the thicker wing sauce, not hot sauce, or the dip will be too runny.
• Cream cheese, softened: Let it sit on the counter for at least thirty minutes so it blends smoothly without lumps.
• Ranch dressing: This cools down the heat and adds that classic wing dip creaminess everyone expects.
• Sour cream: It balances the tang and makes the filling extra rich and spreadable.
• Shredded mozzarella cheese: The mozzarella gives you those perfect cheese pulls when you bite in.
• Shredded cheddar cheese: Cheddar adds sharpness and a deeper color to the melted top layer.
• Slider buns (Hawaiian rolls or soft dinner rolls): Hawaiian rolls are my favorite because the slight sweetness contrasts beautifully with the spicy filling.
• Unsalted butter, melted: Salted butter can make the tops too salty, especially with all the cheese and sauce.
• Garlic powder: Just enough to make the butter brushed tops taste like garlic bread without overpowering.
• Chopped fresh parsley (optional): A little green on top makes them look less like a blob and more like something you meant to serve.

Instructions

Preheat and prep:

Set your oven to 350°F 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 mid assembly.

Make the Buffalo chicken mixture:

In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ranch, and sour cream, stirring until everything is creamy and well mixed. It should look like a thick, tangy dip you could eat with a spoon.

Fold in half the cheese:

Stir in half of the mozzarella and half of the cheddar so the filling is already cheesy before it even hits the oven. This keeps the inside gooey and the top layer crispy.

Prep the slider buns:

Slice the buns in half horizontally, keeping the tops and bottoms connected if you can, then lay the bottom halves flat in your prepared dish. If they break apart, dont stress, just arrange them snugly.

Spread the filling:

Spoon the Buffalo chicken mixture evenly over the bottom buns, spreading it all the way to the edges. You want every bite to be loaded.

Add the remaining cheese:

Sprinkle the rest of the mozzarella and cheddar over the chicken layer in an even blanket. Dont be shy, this is what makes them so melty and irresistible.

Top with the bun halves:

Place the top halves of the buns over the cheese layer, pressing down gently. They should sit snug like a little edible quilt.

Brush with garlic butter:

Mix the melted butter and garlic powder, then brush it generously over the tops of the buns. This step is what makes them golden and fragrant.

Bake covered, then uncovered:

Cover the dish with foil and bake for fifteen minutes, then remove the foil and bake another eight to ten minutes until the cheese is bubbly and the tops are golden brown. The foil traps steam so the buns stay soft inside while crisping on top.

Garnish and slice:

Sprinkle chopped parsley over the top if you like, then slice into individual sliders and serve them warm. They taste best when the cheese is still stretchy.

Pin It

The first time I served these, my brother in law ate four in a row and then asked if I had more in the fridge. My sister laughed and said she was taking the recipe home because clearly this was the only way hed ever willingly eat something with vegetables on the side. That tray became the thing everyone asked me to bring to every gathering after that.

Making Them Ahead

You can assemble these 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 bake time since theyll be cold from the fridge. I do this all the time when I know Ill be busy hosting and dont want to be stuck in the kitchen.

Flavor Variations

Swap ranch for blue cheese dressing if you want that classic wing bar flavor, or stir in crumbled cooked bacon and chopped green onions for extra texture and smokiness. Some people add a handful of diced celery right into the filling for crunch, and honestly, it works. You can even dial up the heat by mixing in extra hot sauce or using pepper jack cheese instead of cheddar.

Serving Suggestions

These are perfect on their own, but I like to put out celery sticks, carrot sticks, and a little bowl of extra Buffalo sauce or ranch for dipping. They pair really well with coleslaw or a simple green salad if youre trying to balance out all the cheese and butter.

• Serve them on a big wooden board for a party so people can grab and go.
• Keep them warm in a low oven if youre serving them over a few hours.
• Leftovers reheat beautifully in a toaster oven at 325°F for about eight minutes.

Pin It

These sliders turned me into the person everyone texts when they need something easy and impressive for a crowd. Theyre messy, cheesy, a little spicy, and gone before you know it.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works perfectly and saves time. Simply shred the meat and discard the skin and bones before mixing with the sauce ingredients.

→ How spicy are these sliders?

The heat level is moderate, depending on your Buffalo sauce brand. For milder sliders, reduce the Buffalo sauce or mix in extra ranch dressing. For more heat, add hot sauce or cayenne pepper.

→ Can I prepare these sliders ahead of time?

Absolutely. Assemble the sliders, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the covered baking time if starting from cold.

→ What can I substitute for Hawaiian rolls?

Any soft dinner rolls or slider buns work well. Potato rolls, brioche buns, or even King's Hawaiian Sweet Rolls are excellent alternatives that provide a similar soft, slightly sweet texture.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual sliders in the microwave for 30-45 seconds, or warm covered in a 300°F oven for 10-12 minutes.

→ 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.