Buffalo Chicken Pizza Dip Sliders (Print Version)

Spicy, creamy buffalo chicken meets cheesy slider buns for the ultimate party appetizer

# What You'll Need:

→ Chicken & Sauce

01 - 2 cups cooked shredded chicken
02 - 1/2 cup buffalo wing sauce
03 - 4 oz cream cheese, softened
04 - 1/2 cup ranch 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

→ Optional Toppings

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

# How-To Steps:

01 - Preheat your oven to 350°F.
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. Sprinkle evenly with mozzarella and cheddar cheeses.
05 - Add crumbled blue cheese and/or pickled jalapeños over the cheese layer if desired.
06 - Place the top halves of the slider buns over the cheese layer.
07 - In a small bowl, mix melted butter and garlic powder. Brush the tops of the buns generously with the garlic butter.
08 - 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.
09 - Remove from oven, garnish with chopped chives, and let cool for 5 minutes before serving. Pull apart to serve.

# Expert Tips:

01 -
  • That moment when the cheese pulls stretch across the room like something out of a commercial
  • The way the slider buns soak up just enough of that creamy buffalo mixture without getting soggy
  • Cheaper than ordering delivery for game day and way more impressive than a veggie tray
02 -
  • Room temperature cream cheese incorporates smoothly while cold cream cheese leaves you fighting stubborn lumps
  • The foil step matters because it steams the filling hot before you brown the tops
  • Letting them rest prevents all that hot cheese from burning fingers immediately
03 -
  • A light coating of cooking spray on your parchment prevents any sticking from the butter topping
  • Split the rolls horizontally with a serrated knife so you do not compress the soft bread

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