Save My neighbor brought these to our block party last summer, and I watched a tray of twenty-four disappear in under ten minutes. The smell alone, garlic butter and melted cheese with that unmistakable tang of Buffalo sauce, had people circling back before they'd even finished their first one. I asked for the recipe on the spot, and she laughed and said it was just pizza dip stuffed into slider buns. Sometimes the best ideas are the simplest ones.
The first time I made these for game day, I doubled the batch because I didn't trust a single tray to survive halftime. My brother-in-law, who never asks for recipes, texted me the next morning asking how to make them. That's when I knew I had something worth keeping in rotation.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you twenty minutes of poaching and shredding.
- Buffalo wing sauce: Use your favorite brand, the flavor carries the whole dish so pick one you'd happily dip wings into.
- Cream cheese, softened: Let it sit on the counter for thirty minutes or you'll be wrestling lumps in your dip, trust me on this.
- Ranch dressing: The cool, herby richness balances the heat and binds everything into that creamy pizza dip texture.
- Sour cream: Adds tanginess and keeps the filling from being too heavy or one-note.
- Shredded mozzarella cheese: Melts into those beautiful cheese pulls everyone loves in photos and real life.
- Shredded cheddar cheese: Brings sharpness and a deeper color to the cheesy top layer.
- Slider buns: Hawaiian rolls are my go-to because their slight sweetness plays perfectly against the spice, but any soft dinner roll works.
- Unsalted butter, melted: The base for that golden, garlicky top that makes these sliders irresistible.
- Garlic powder: A little goes a long way when brushed onto buttered buns before baking.
- Chopped fresh parsley: Optional, but it adds a pop of color and makes the tray look like you put in extra effort.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and lightly grease a 9x13-inch baking dish so nothing sticks when you're slicing later. This is also a good time to pull out your mixing bowl and get your ingredients within reach.
- Make the Buffalo Chicken Dip:
- Combine the shredded chicken, Buffalo sauce, softened cream cheese, ranch dressing, and sour cream in a large bowl, stirring until everything is smooth and creamy. Fold in half the mozzarella and half the cheddar so the dip has pockets of melted cheese throughout.
- Prep the Buns:
- Slice the slider buns in half horizontally, keeping the top and bottom halves connected if you can. Place the bottom layer in your prepared baking dish.
- Assemble the Sliders:
- Spread the Buffalo chicken mixture evenly over the bottom buns, then sprinkle the remaining mozzarella and cheddar on top. Place the top halves of the buns over the cheese layer to close everything up.
- Butter and Season:
- Mix the melted butter with garlic powder and brush it generously over the tops of the buns. Don't skimp here, this is what makes them golden and aromatic.
- Bake Covered, Then Uncovered:
- Cover the dish with foil and bake for 15 minutes, then remove the foil and bake another 8 to 10 minutes until the cheese is bubbly and the tops are golden brown. Let them cool for just a minute before slicing so the cheese sets slightly.
- Garnish and Serve:
- Sprinkle chopped parsley over the top if you like, then slice into individual sliders and serve warm. They're best enjoyed fresh out of the oven when the cheese is still gooey.
Save I remember setting these out at a potluck and watching my friend's kid, who claims to hate anything spicy, sneak three of them when he thought no one was looking. His mom caught him and he just shrugged and said the cheese made it okay. That's the magic of these sliders, they convert even the skeptics.
Making Them Your Own
If you want more heat, stir in a dash of hot sauce or sprinkle red pepper flakes into the dip. For a tangy twist, swap the ranch for blue cheese dressing, it amps up that classic Buffalo wing vibe. I've also added crumbled bacon and chopped green onions when I'm feeling fancy, both disappear into the creamy filling and add little bursts of flavor.
Serving Suggestions
These sliders are perfect on their own, but I like to set out celery sticks, carrot sticks, and a small bowl of extra Buffalo sauce for people who want to dip or crunch between bites. They pair well with a cold beer, iced tea, or even a simple side salad if you're trying to balance out the richness.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat them in a 300°F oven for about ten minutes to bring back that melty cheese and crispy top, microwaving works in a pinch but the buns lose some of their texture.
- You can assemble the whole tray a few hours ahead and keep it covered in the fridge until you're ready to bake.
- Freeze unbaked sliders tightly wrapped for up to a month, then bake from frozen adding an extra five minutes under the foil.
- Always let them rest for a minute or two after baking so the filling doesn't spill out when you slice.
Save These sliders have become my go-to whenever I need to feed a crowd without spending all day in the kitchen. They're proof that sometimes the best recipes are born from happy accidents and borrowed ideas at summer block parties.
Recipe FAQs
- → Can I make these sliders ahead of time?
Yes, you can assemble the sliders up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to serve, brush with garlic butter and bake as directed, adding 5-10 minutes to the cooking time since they'll be cold.
- → What can I substitute for Buffalo sauce?
You can use any hot sauce you prefer, such as Frank's RedHot or sriracha. For a milder version, mix the hot sauce with additional ranch dressing or use a sweet chili sauce instead.
- → Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a perfect time-saving option. Simply shred the chicken and remove any skin before mixing with the other ingredients. You'll need about 2 cups of shredded meat.
- → How do I store leftovers?
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10-15 minutes, covered with foil, until warmed through and the cheese is melted again.
- → Can I freeze these sliders?
Yes, you can freeze assembled but unbaked sliders for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Bake from frozen, adding 10-15 minutes to the cooking time and keeping them covered for the first 20 minutes.
- → What sides pair well with these sliders?
Serve with classic Buffalo accompaniments like celery and carrot sticks with ranch or blue cheese dressing. Pickles, potato chips, or a simple green salad also complement the rich, spicy flavors perfectly.