Cheesy Baked Buffalo Chicken Bites

Cheesy Baked Buffalo Chicken Bites

Ingredients:

For the bites:

1 lb ground chicken

1 cup 2% skim milk cheddar cheese, shredded

3 green onions, sliced thin

1/4 cup buffalo sauce

1 tsp salt

1 tsp pepper

2 tbsp flour

For the dipping sauce:

1 cup Greek Yogurt

1 tbsp reduced fat mayo

1/2 cup of blue cheese crumbles

1 tsp garlic, minced

1 tsp buffalo sauce

2 tsp Worcestershire sauce

1/2 lemon, juiced

1/2 tsp salt


Directions:

Set the oven to 350 degrees. Line a baking sheet with parchment paper or a slip mat.

In a bowl, mix all of the ingredients for the buffalo chicken bites. Take about 2 tbsp of the mixture and shape into meatballs and place on the baking sheet. This recipe should make 12 meatballs.

Bake for 25 minutes or until done.

For the dressing mix all of the ingredients until well combined.

Roasted Shallot Dip

Roasted Shallot Dip

Ingredients:

1 1/2 pounds shallots, unpeeled and root ends trimmed

3 garlic cloves, unpeeled

2 tablespoons vegetable oil

1 (8-oz.) container sour cream

1 (8-oz.) container mascarpone cheese

1/3 cup thinly sliced fresh chives

1 tablespoon fresh lemon juice

2 teaspoons whole grain Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Dash of hot sauce


Directions:

Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack. Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste.