Lisa Adams’ Southwestern Chicken Dip

Published 3:56 pm Friday, April 3, 2009


1 8oz. Pkg. Reduced Fat Philadephia Cream Cheese

2 Cups Shredded Cooked Chicken Breasts

1/2 Cup Reduced Fat Duke’s Mayo

1 Pkg. 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


Allow the cream cheese to soften to room temperature, then combine the next 4 ingredients into the cream cheese until well blended. Shape into the ball shape of your choice(football, baseball, basketball) and refrigerate for 30 minutes. Now, carefully roll/coat chicken ball in onions and red bell peppers. Serve with Scoops!