Save It The smell hit me before I even opened the oven, that unmistakable tang of Buffalo sauce mingling with melted cheese and buttery garlic. My friend had texted me a photo of something she called pizza dip sliders, and I was skeptical until I made them for a Sunday gathering. Everyone circled the pan like hawks, and within minutes, only crumbs remained. I knew then I'd stumbled onto something dangerously good.
I brought these to a game night once, thinking I'd made plenty. Halfway through the first quarter, someone asked if I had more in the car. The creamy, spicy filling soaked into the buns just enough to make every bite rich without falling apart. Watching people reach for seconds, then thirds, I realized this wasn't just an appetizer, it was the main event.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best shortcut here, the seasoning adds another layer of flavor without extra work.
- Buffalo wing sauce: Use your favorite brand, but taste it first because heat levels vary wildly and you can always add more.
- Cream cheese, softened: Let it sit on the counter for 20 minutes or you'll be wrestling lumps in your dip.
- Ranch dressing: The cool, herby contrast to the Buffalo heat, and it helps bind everything into a luscious filling.
- Sour cream: Adds tanginess and keeps the dip from being too heavy or one note.
- Shredded mozzarella cheese: Melts beautifully and creates those irresistible cheese pulls.
- Shredded cheddar cheese: Brings sharpness and a golden hue to the topping.
- Slider buns (Hawaiian rolls or soft dinner rolls): Hawaiian rolls are slightly sweet and soak up the dip perfectly, but any soft roll works.
- Unsalted butter, melted: The vehicle for garlic and the secret to golden, glossy tops.
- Garlic powder: A little goes a long way, it blooms in the butter and makes the whole kitchen smell incredible.
- Chopped fresh parsley (optional): A quick sprinkle makes the pan look less like a cheese blob and more like something you meant to do.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease a 9x13 inch baking dish lightly. This keeps the bottoms from sticking and makes cleanup easier later.
- Mix the Dip:
- In a large bowl, combine shredded chicken, Buffalo sauce, cream cheese, ranch, and sour cream until smooth and creamy. It should look rich and glossy, almost like a thick fondue.
- Fold in Cheese:
- Stir in half the mozzarella and half the cheddar, saving the rest for the top. This keeps the filling cohesive and prevents a cheese avalanche when you cut into them.
- Slice and Layer Buns:
- Cut the slider buns horizontally, keeping them connected if you can, and place the bottom halves in the dish. This creates a stable base that won't shift under the weight of the dip.
- Spread the Filling:
- Evenly spread the Buffalo chicken mixture over the buns, getting it into every corner. Use the back of a spoon to smooth it out so every slider gets an equal share.
- Top with Cheese:
- Sprinkle the remaining mozzarella and cheddar over the dip. Don't be shy, this is what creates that bubbly, golden crown.
- Cap with Bun Tops:
- Place the top halves of the buns over the cheese layer gently. They'll settle as they bake and absorb some of that glorious dip.
- Brush with Garlic Butter:
- Mix melted butter with garlic powder and brush it over the tops generously. This is what turns plain buns into something you'll want to eat on their own.
- Bake Covered:
- Cover the dish with foil and bake for 15 minutes. The foil traps steam and keeps the tops soft while the cheese melts underneath.
- Finish Uncovered:
- Remove the foil and bake another 8 to 10 minutes until the cheese bubbles and the tops turn golden. Watch closely, they can go from perfect to overdone fast.
- Garnish and Serve:
- Sprinkle with chopped parsley if you like, then slice and serve warm. They're best right out of the oven when the cheese is still molten.
Save It One evening, my neighbor knocked on my door asking what smelled so good. I handed her a slider still warm from the oven, and she stood there on my porch, eyes closed, savoring every bite. She didn't say a word, just gave me a thumbs up and walked back home. That's when I knew this recipe was a keeper.
Making It Your Own
If you want more heat, stir in a few dashes of hot sauce or sprinkle red pepper flakes into the dip. For a tangier twist, swap ranch for blue cheese dressing. I've added chopped green onions and crumbled bacon on top before, and it turned these sliders into something I could barely share. Play around with it, this recipe is forgiving and loves a little improvisation.
Serving Suggestions
These sliders are perfect alongside celery sticks and carrot coins for a classic Buffalo vibe. I like to set out a small bowl of extra Buffalo sauce and another of ranch for dipping. They also pair beautifully with a simple green salad or crispy potato wedges if you want to make it a full meal. Just know that once people start eating them, side dishes become an afterthought.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat individual sliders in the microwave for 30 seconds or warm the whole batch in a 300°F oven for about 10 minutes. The buns might lose a bit of their crispness, but the filling stays creamy and delicious.
- Freeze assembled but unbaked sliders wrapped tightly in foil for up to a month, then bake from frozen adding 10 extra minutes.
- If the tops brown too fast during reheating, tent them loosely with foil.
- Brush a little extra melted butter on top before reheating to refresh the garlic flavor.
Save It These sliders have become my go to whenever I need to feed a group without spending hours in the kitchen. They're proof that the best recipes are the ones people ask you to bring again and again.
Common Questions About Recipes
- → Can I prepare these sliders ahead of time?
Yes, you can assemble the sliders up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake directly from the refrigerator, adding 5-10 minutes to the cooking time.
- → What's the best way to prevent soggy buns?
Keep the bun halves connected when possible and brush tops with garlic butter before baking. Cover with foil initially to trap steam, then uncover to crisp the tops in the final minutes.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken works great as a time-saving substitute. Shred it finely and use about 2 cups, adjusting the mixture consistency as needed with additional ranch if it seems dry.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through and cheese is melted again.
- → Can I make this with gluten-free buns?
Yes, substitute with gluten-free slider buns or dinner rolls. The filling and cooking method remain the same, though you may need to adjust baking time slightly depending on the bun type.
- → What dipping sauces pair well with these sliders?
Extra Buffalo sauce, ranch dressing, and blue cheese dressing are classic pairings. Celery sticks also complement the Buffalo flavor profile perfectly as a side.