Perfect for parties, these buffalo chicken dip sliders are made for sharing. Sweet Hawaiian-style rolls layered with deli ham, homemade buffalo chicken dip, and cheddar cheese, and then drizzled with ranch butter before getting baked, these sliders are crisp, cheesy, and a bit spicy.
Preheat the oven to 350°F and set out a large baking tray lined with parchment paper.
Use a silicone spatula to mix the cream cheese, buttermilk ranch dressing, hot sauce, and shredded chicken together in a large bowl.
In a separate bowl, melt the butter and mix in the dry ranch dressing seasoning. Set aside.
Slice the entire loaf (or loaves) of Hawaiian bread rolls in half, keeping the two layers intact.
Place the bottom half of the rolls onto the large baking tray.
Arrange the ham in a single layer on top of the rolls. Then spoon the buffalo chicken dip over the top of the ham, using a spoon or silicone spatula to spread the dip to each edge of the rolls.
Sprinkle the cheddar cheese over the top of the chicken lip dip and then place the top half of the rolls on top of the sandwich.
Pour the ranch butter over the top of the sandwich rolls, letting it pour over the sides.
Bake the buffalo chicken dip sliders for 15 minutes in the oven, until the cheese is melted and the tops of the buns have crisped up.
Remove from the oven and let the sliders cool on the pan for 5 minutes. Transfer the sandwiches to a cutting board and use a sharp knife to slice along the rolls to create individual sliders. Serve and enjoy!