This is another recipe from Pinterest that I liked the look of. The original recipe is over on the NatureBox blog.
It was fairly easy to do – basically you smoosh everything together and bake it! But it’s not a recipe I’ll be making again. Both my husband and I thought they were “ok” at best, and even though I love blue cheese, this dip just didn’t work. So why am I sharing the recipe? Well, I don’t know enough about buffalo chicken and it may just be that I used the wrong kind of sauce, and perhaps someone else might have a better result 🙂 If you do, let me know what you did differently!
Ingredients:
1 cup cooked quinoa
1 cup shredded cooked chicken
1/4 cup goats cheese
1/4 cup sharp cheddar
1/4 cup buffalo sauce
1/4 cup panko breadcrumbs
1 large egg, beaten
2 tbsp plain flour
salt and pepper to taste
For the dip:
1 cup Greek yogurt
1/4 cup blue cheese
1/2 tsp garlic powder
1/2 tsp dried dill
1/2 tsp dried parsley
salt and pepper to taste
1. Preheat oven to 180°C, 350°F, gas 4. Grease a mini-muffin pan (we used a normal cupcake pan).
2. Mix together the Greek yogurt, blue cheese, garlic powder, dried dill and dried parsley in a small bowl. Add salt and pepper if needed. Keep in the fridge until the bites are ready.
3. Mix together the rest of the ingredients in a large bowl, add salt and pepper if needed.
4. Divide the mixture into small balls – you could use an ice cream scoop for this – and place in the pre-greased tin. Use about 1 1/2 tbsp mixture per ball.
5. Bake for 18-20 minutes, or until golden. Serve immediately with the dip!
This will be my post for this week’s Hearth & Soul Blog Hop 🙂 Be sure to check out the other recipes on there this week and follow my blog for more tasty treats!
