Southwestern Chicken Cheese Ball

Cooking with Birmingham Parent

AuthorLisa Adams - Helena, AL
RatingDifficultyBeginner

This recipe was featured on the Rachel Ray show several years ago as a finalist in her recipe submission contest.

Cooking with Birmingham Parent

Yields7 Servings

 8 cream cheese softened to room temperature
 2 cups shredded chicken breast meat (rotisserie or even canned works fine)
 1/2 Cup Reduced Fat Duke’s Mayo
 1 Hidden Valley Ranch Southwestern Dry Dip
 1/2 Cup Grated Jack Cheese with Peppers
 1/2 Cup Finely Diced Onion
 1/2 Cup Finely Diced Red Bell Pepper
 Scoops Style Corn Chips

1

Allow the cream cheese to soften to room temperature, then combine the next 4 ingredients into the cream cheese until well blended.

2

Shape into the ball of your choice - football, baseball, basketball, etc - and refrigerate for 30 minutes.

3

Carefully roll/coat chicken ball in onions and red ball peppers. Serve with Scoops.

Ingredients

 8 cream cheese softened to room temperature
 2 cups shredded chicken breast meat (rotisserie or even canned works fine)
 1/2 Cup Reduced Fat Duke’s Mayo
 1 Hidden Valley Ranch Southwestern Dry Dip
 1/2 Cup Grated Jack Cheese with Peppers
 1/2 Cup Finely Diced Onion
 1/2 Cup Finely Diced Red Bell Pepper
 Scoops Style Corn Chips

Directions

1

Allow the cream cheese to soften to room temperature, then combine the next 4 ingredients into the cream cheese until well blended.

2

Shape into the ball of your choice - football, baseball, basketball, etc - and refrigerate for 30 minutes.

3

Carefully roll/coat chicken ball in onions and red ball peppers. Serve with Scoops.

Southwestern Chicken Cheese Ball