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Best Game Day Buffalo Chicken Dip Stuffed Football Sliders

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These all-in-one sliders combine creamy buffalo chicken dip with soft slider rolls, baked together for a portable, crowd-pleasing appetizer that disappears before halftime.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great; about 1 whole chicken breast or 2 thighs)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup buffalo hot sauce (Frank’s RedHot recommended)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • 1/2 cup crumbled blue cheese (optional)
  • 1/4 cup chopped green onions (about 3–4 green onions, white and light green parts)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 12 slider rolls (Hawaiian sweet rolls recommended)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the buffalo chicken filling: In a medium mixing bowl, combine softened cream cheese, buffalo hot sauce, and ranch dressing. Mix until smooth. Stir in shredded mozzarella, crumbled blue cheese (if using), green onions, garlic powder, onion powder, and salt. Fold in shredded chicken until evenly coated.
  3. Prepare the slider rolls: Without separating the individual rolls, slice the entire slab of 12 rolls in half horizontally, creating one solid top half and one solid bottom half. Place the bottom half into the prepared baking dish.
  4. Assemble the sliders: Spread the buffalo chicken filling evenly over the bottom layer of rolls. Place the top half of the rolls back on, pressing down gently.
  5. Make the garlic butter topping: In a small saucepan or microwave-safe bowl, melt the butter. Stir in garlic powder and dried parsley. Brush this mixture generously over the tops of the rolls. Sprinkle grated Parmesan cheese evenly over the top.
  6. Bake covered: Cover the baking dish loosely with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 8-10 minutes, until the tops are golden brown and the cheese is bubbly.
  7. Rest and serve: Let the sliders rest in the pan for 5 minutes before serving. Use a sharp knife to cut between the rolls, then serve warm.

Notes

Don’t overmix the filling; stop as soon as everything comes together. Watch your oven closely after removing foil to prevent burning. Use a serrated knife to cut the rolls. Let cream cheese sit out to soften. Double the recipe for crowds. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes, covered with foil. Freezing is not recommended.

Nutrition

Keywords: buffalo chicken dip, sliders, game day, football, appetizer, buffalo chicken, stuffed sliders

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