Pizza Dip Sliders

The Super Bowl party was already in full swing when I pulled these from the oven, and within five minutes, every single slider had vanished. My brother-in-law actually hovered near the kitchen counter waiting for the next batch, claiming he needed to quality check them. I've been making them for every gathering since that first disappeared pan.

Last summer, my neighbor's daughter smelled these baking through our open kitchen window and actually knocked on our back door to ask what I was making. She stayed for dinner and went home with the recipe written on a napkin. Now every time we have a block party, these are the first thing people ask about.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves so much time on prep.
• 1/2 cup Buffalo wing sauce: Frank's RedHot is my go-to, but any medium-heat sauce will give you that classic kick.
• 4 oz (115 g) cream cheese, softened: Let it sit on the counter for 30 minutes before mixing to avoid any lumpy bits in your dip.
• 1/2 cup ranch dressing: This tames the heat perfectly while adding that familiar cool creamy element everyone expects with Buffalo chicken.
• 1/2 cup sour cream: The secret ingredient that makes the dip texture impossibly smooth and rich.
• 1 cup shredded mozzarella cheese: Use full-fat cheese here because low-fat versions just don't achieve that same glorious stretch.
• 1 cup shredded cheddar cheese: Sharp cheddar adds a depth of flavor that mild varieties simply can't match.
• 12 slider buns: Hawaiian rolls bring a subtle sweetness that balances the spicy filling beautifully.
• 2 tbsp unsalted butter, melted: Brushing this on top creates those gorgeous golden, savory tops.
• 1/2 tsp garlic powder: Don't skip this, it makes the buttery tops taste like restaurant-quality garlic bread.
• 1 tbsp chopped fresh parsley: Mostly for the pretty factor, but it adds a nice fresh contrast too.

Instructions

Preheat and prep:

Get your oven to 350°F (175°C) and give a 9x13 baking dish a light coating of cooking spray.

Mix the base:

Combine the shredded chicken, Buffalo sauce, cream cheese, ranch, and sour cream in a large bowl until everything is evenly distributed.

Add the cheese:

Fold in half the mozzarella and half the cheddar until melted throughout the mixture.

Prep the buns:

Carefully slice your slider rolls in half horizontally and place the bottom halves snugly in your prepared baking dish.

Layer it up:

Spread that cheesy Buffalo chicken mixture evenly across all the bun bottoms.

More cheese:

Sprinkle the remaining mozzarella and cheddar over the chicken mixture.

Top them off:

Place the bun tops over the cheese layer like you're rebuilding little sandwiches.

Butter the tops:

Mix the melted butter with garlic powder and brush it generously over all those exposed bun tops.

Bake covered:

Cover the whole dish with foil and bake for 15 minutes so everything gets melty and heated through.

Bake uncovered:

Remove the foil and bake another 8-10 minutes until the cheese is bubbling and the bun tops are golden brown.

Garnish and serve:

Sprinkle with fresh parsley if you're feeling fancy, slice between the rolls, and serve them while they're still warm and gooey.

Save

My youngest son now requests these for his birthday instead of cake, which tells you everything you need to know about their appeal. There's something so satisfying about watching people's faces light up when they bite into that first cheesy, spicy, buttery bite.

Making Ahead

You can absolutely assemble these sliders up to 24 hours in advance, just wait to brush the butter on top until right before baking. Cover them tightly with foil and store in the refrigerator, then add about 5 minutes to the covered baking time if they're cold from the fridge.

Cheese Selection

I've learned through trial and error that freshly grating your own cheese makes a noticeable difference in how smoothly it melts. Pre-shredded cheese contains anti-caking agents that can make the texture slightly grainy, and these sliders deserve the best possible melting performance.

Serving Suggestions

These sliders disappear fastest when served with simple sides that don't compete with the bold flavors. I usually put out some celery sticks and carrot rounds for anyone who wants something fresh and cool between bites.

• Set out extra napkins because things will get messy in the best possible way.
• Offer a mild blue cheese dressing on the side for anyone who wants even more cooling power.
• Consider doubling the recipe because the first batch never lasts long enough.

Save

Every time I make these, I'm reminded that the best recipes are often the simplest ones that bring people together. Hope they become a staple at your gatherings too.

Recipe FAQs

→ Can I prepare the dip ahead of time?

Yes, you can prepare the Buffalo chicken dip mixture up to a day in advance. Store it covered in the refrigerator, then assemble the sliders just before baking.

→ What kind of chicken works best?

Cooked chicken breast works great, either boiled, rotisserie, or baked. Shredding it ensures it blends perfectly with the creamy sauce and cheese.

→ Can I make these sliders spicier?

Absolutely! For extra heat, add a dash of your favorite hot sauce to the Buffalo chicken dip mixture. You could also serve extra Buffalo sauce on the side for dipping.

→ What are good substitutes for ranch dressing?

If you're not a fan of ranch, blue cheese dressing is an excellent alternative that pairs wonderfully with Buffalo flavors.

→ How can I store leftovers?

Leftover sliders can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave until warmed through.

→ Can I use different cheeses?

While mozzarella and cheddar are classic, feel free to experiment with other melting cheeses like provolone or Monterey Jack to suit your preference.