📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, combine the cooked quinoa, shredded chicken, cream cheese (softened), buffalo wing sauce, shredded cheddar cheese, green onions, and garlic powder. Ensure everything is mixed thoroughly. I like to use my hands for this, but a sturdy spoon works too.
3. If you want an extra smooth texture, pulse the mixture in a food processor for a few seconds. Be careful not to over-process; you want it to be slightly chunky.
4. Using a spoon or a small cookie scoop, form the mixture into bite-sized balls (about 1-inch in diameter). Place them on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the bites are golden brown and heated through. The cheese should be melted and bubbly.
6. While the bites are baking, prepare the ranch dip. In a small bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper. Whisk until smooth. Taste and adjust seasonings as needed.
7. Remove the quinoa bites from the oven and let them cool slightly before serving. Serve warm with the homemade ranch dip.