Buffalo Chicken Dip Sliders (Print Version)

Soft buns stuffed with creamy Buffalo chicken dip and melted cheese—perfect for game day entertaining.

# 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

# How To Make:

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 keeping bottoms and tops connected if possible. Place bottom halves in prepared baking dish.
05 - Evenly distribute Buffalo chicken dip mixture over the slider bun bottoms.
06 - Sprinkle remaining mozzarella and cheddar cheese over the chicken mixture.
07 - Place top halves of slider buns over the cheese layer.
08 - Mix melted butter with garlic powder and brush mixture over the tops of buns.
09 - Cover with aluminum foil and bake for 15 minutes.
10 - Remove foil and bake 8-10 minutes more until cheese is bubbly and tops are golden brown. Garnish with chopped parsley if desired, slice, and serve warm.

# Expert Advice:

01 -
  • They combine two crowd favorites into one handheld bite that's ridiculously easy to eat.
  • The creamy, tangy filling stays warm and melty even after sitting out for a bit.
  • You can prep the whole thing ahead and just pop it in the oven when guests arrive.
  • Every bite delivers that perfect balance of spice, cheese, and buttery bread.
02 -
  • Softening the cream cheese fully is crucial, cold cream cheese will leave lumps no matter how hard you stir.
  • Don't skip the foil during the first bake or the tops will brown too fast while the inside stays cold.
  • Let the sliders rest for 3 to 4 minutes after baking so the filling sets slightly and doesn't ooze out when you slice.
03 -
  • Use a serrated knife to slice the buns and the finished sliders cleanly without tearing.
  • Add a handful of crumbled cooked bacon to the filling for a smoky, savory twist that takes them over the top.
  • If the tops brown too quickly, tent the dish loosely with foil for the last few minutes of baking.
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