Buffalo Chicken Pizza Dip Sliders (Printable version)

Crispy slider buns loaded with creamy buffalo chicken, ranch, and melted mozzarella and cheddar

# What you'll need:

→ Chicken & Sauce

01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1/2 cup buffalo wing sauce (such as Franks RedHot)
03 - 4 oz cream cheese, softened
04 - 1/2 cup ranch dressing (or blue cheese dressing)

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded cheddar cheese

→ Sliders

07 - 12 slider buns or Hawaiian rolls, halved horizontally
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp garlic powder
10 - 2 tbsp chopped fresh chives or green onions (for garnish)

→ Optional Toppings

11 - 1/4 cup crumbled blue cheese
12 - 1/4 cup sliced pickled jalapeños

# Directions:

01 - Preheat your oven to 350°F (175°C).
02 - In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, and ranch dressing. Mix thoroughly until creamy and well combined.
03 - Line a baking sheet or 9x13-inch baking dish with parchment paper. Arrange the bottom halves of slider buns closely together.
04 - Spread the buffalo chicken mixture evenly over the buns.
05 - Sprinkle evenly with mozzarella and cheddar cheeses.
06 - Add crumbled blue cheese and/or pickled jalapeños over the cheese layer if desired.
07 - Place the top halves of the slider buns over the cheese layer.
08 - In a small bowl, mix melted butter and garlic powder. Brush the tops of the buns generously with the garlic butter.
09 - Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 8–10 minutes, until cheese is melted and tops are golden brown.
10 - Remove from oven, garnish with chopped chives or green onions, and let cool for 5 minutes before serving. Pull apart to serve.

# Expert Advice:

01 -
  • Everything you adore about buffalo chicken dip, but in a handheld format that's somehow even more addictive
  • The creamy spicy filling balances perfectly against sweet Hawaiian rolls for that flavor combination nobody can resist
  • These reheat surprisingly well, though I've honestly never had leftovers last past the next day
02 -
  • Don't skip the softened cream cheese step—I once tried using cold cream cheese straight from the fridge and ended up with weird little white flecks throughout my filling that wouldn't blend no matter how long I mixed
  • Let these cool for the full 5 minutes before cutting, otherwise the hot filling will ooze out everywhere when people try to pull them apart
  • If assembling ahead, brush the buns with butter right before baking so they don't get soggy from sitting
03 -
  • Toast the cut sides of the buns lightly in the oven for 3–4 minutes before adding the filling—this creates a barrier that prevents the bottom buns from getting soggy
  • Grate your own cheese from blocks instead of using pre-shredded bags, which contain anti-caking agents that prevent proper melting

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