Pizza Dip Sliders

The first time I made these Pizza Dip Sliders, it was for a last-minute gathering when my cousin brought over her kids unexpectedly. I had leftover rotisserie chicken and a package of Hawaiian rolls, so I improvised something that ended up disappearing faster than I could get them onto a platter.

Last Super Bowl, my friend Sarah actually sat by the oven waiting for these to come out. She had brought her famous seven-layer dip, but nobody touched it once these sliders hit the table. The best part was watching everyone reach for seconds, buttery crumbs all over their fingers, completely abandoning whatever else was on their plates.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves so much time
• 1/2 cup Buffalo wing sauce: Adjust based on your heat tolerance, I usually add a splash more for that extra kick
• 4 oz cream cheese, softened: Room temperature cream cheese blends so much smoother into the mixture
• 1/2 cup ranch dressing: The cool tangy balance against the hot sauce is absolutely essential
• 1/2 cup sour cream: Adds an extra layer of creaminess that keeps the dip from becoming too dense
• 1 cup shredded mozzarella cheese: Use fresh mozzarella for the best melt, but pre-shredded works in a pinch
• 1 cup shredded cheddar cheese: Sharp cheddar gives that bold flavor punch that mild cheese just cannot provide
• 12 slider buns: Hawaiian rolls are my favorite because their slight sweetness balances the spicy Buffalo perfectly
• 2 tbsp unsalted butter, melted: Brushing this on creates that gorgeous golden finish that makes them irresistible
• 1/2 tsp garlic powder: Mix it into the butter for that savory garlic bread essence on top
• 1 tbsp chopped fresh parsley: Mostly for visual appeal, but it does add a nice fresh note against all that richness

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish with butter or cooking spray

Make the creamy Buffalo filling:

Mix shredded chicken with Buffalo sauce, cream cheese, ranch, and sour cream until everything is well incorporated

Add the cheese:

Fold in half the mozzarella and half the cheddar, saving the rest for the middle layer

Prep the slider buns:

Slice the rolls horizontally, keeping the tops and bottoms attached if possible, and place bottom halves in your dish

Layer it up:

Spread the chicken mixture evenly over the buns, then sprinkle with remaining cheeses

Top and butter:

Place bun tops over the cheese, then brush with garlic butter mixture

Bake covered first:

Cover with foil and bake 15 minutes so everything heats through and melts together

Get them golden:

Remove foil and bake 8 to 10 minutes more until cheese bubbles and tops turn golden brown

Finish and serve:

Garnish with parsley if you want them to look extra pretty, then slice and serve immediately

Save

My brother-in-law now requests these for every family birthday instead of cake. Watching kids and adults alike fight over the last slider has become its own kind of tradition at our house. Something about that handheld comfort food format just makes people happy.

Making Them Ahead

You can assemble these sliders completely up to 24 hours before baking. Just wrap the dish tightly in plastic wrap and store in the refrigerator, then bring to room temperature for about 20 minutes before baking as directed. The flavors actually meld together even better when they sit overnight.

Heat Level Adjustments

Buffalo sauce varies wildly between brands, so taste your mixture before assembling. If you are serving a crowd sensitive to spice, start with less sauce and serve extra on the side. For heat seekers, add a dash of cayenne or some diced jalapeños into the filling.

Serving Suggestions

These sliders are hearty enough to stand alone, but I love serving them with cool crisp celery sticks and carrot rounds for that classic Buffalo wings experience. A side of blue cheese dressing for dipping takes everything over the top.

• Set up a toppings bar with crumbled bacon and sliced green onions
• Keep extra napkins nearby because these can get wonderfully messy
• Pair with an ice cold beer or ranch for dipping if you want to go all out

Save

There is something universally joyful about pulling apart warm, cheesy sliders with friends. Hope these become a go-to for your gatherings too.

Recipe FAQs

→ How can I make these sliders spicier?

To increase the heat, you can add an extra dash of Buffalo wing sauce or a pinch of red pepper flakes to the chicken dip mixture. Another option is to drizzle a bit of hot sauce over the dip before baking.

→ What kind of chicken is best to use?

Cooked shredded chicken breast works perfectly for this dish. You can use leftover roasted chicken, store-bought rotisserie chicken, or simply boil and shred chicken breasts specifically for this preparation.

→ Can these sliders be prepared ahead of time?

Yes, you can assemble the sliders up to a few hours in advance. Cover them tightly with foil and refrigerate. When ready to bake, remove from the fridge, brush with the garlic butter, and then bake as directed, potentially adding a few extra minutes to the covered baking time.

→ What if I don't have Hawaiian rolls?

While Hawaiian rolls are popular for their slight sweetness and soft texture, any soft dinner rolls or small brioche buns will work as an excellent substitute for the slider base.

→ Are there any vegetarian alternatives for the chicken?

For a vegetarian version, you could substitute the shredded chicken with cooked and shredded jackfruit, or a plant-based chicken alternative. Ensure all other ingredients like the Buffalo sauce and ranch dressing are also vegetarian-friendly.

→ How should I store and reheat leftovers?

Store any leftover sliders in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can warm them gently in the oven at a low temperature (around 300°F/150°C) until heated through, or briefly in the microwave.