Buffalo Chicken Pizza Dip Sliders (Printable)

Creamy Buffalo chicken dip baked in Hawaiian rolls with melted cheese—perfect for game day gatherings.

# What You 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

# Directions:

01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine shredded chicken with Buffalo wing sauce, softened cream cheese, ranch dressing, and sour cream until thoroughly blended.
03 - Fold half of the mozzarella and half of the cheddar cheese into the chicken mixture until evenly distributed.
04 - Slice slider buns horizontally, keeping the bottoms and tops connected if possible. Position bottom halves in the prepared baking dish.
05 - Spread the Buffalo chicken dip mixture evenly over the bun bottoms.
06 - Sprinkle remaining mozzarella and cheddar cheese over the chicken mixture.
07 - Position the top bun halves over the cheese layer.
08 - Whisk 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 an additional 8 to 10 minutes until cheese is bubbly and tops are golden brown.
11 - Garnish with chopped parsley if desired. Slice and serve warm.

# Expert Suggestions:

01 -
  • They combine two crowd favorites into one handheld bite that nobody can resist.
  • The creamy Buffalo filling stays tucked inside soft rolls, so there's no messy scooping or dripping.
  • You can assemble them ahead and bake right before guests arrive, keeping your stress low.
  • Leftovers reheat beautifully the next day, though there rarely are any.
02 -
  • If your cream cheese is cold, it will clump up and refuse to blend, so always let it soften fully before mixing.
  • Covering with foil during the first part of baking traps steam and keeps the buns from turning hard and crusty.
  • Don't overbake them or the bottoms will dry out and the tops will get too crunchy instead of soft and buttery.
03 -
  • Use a serrated knife to slice the buns so you don't squish them flat and ruin their soft texture.
  • Brush the garlic butter generously, letting it soak into the tops for maximum flavor and golden color.
  • If you're feeding a crowd, bake two pans at once and rotate them halfway through for even browning.
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