Lisa Adams’ Southwestern Chicken Dip
Published 3:56 pm Friday, April 3, 2009
Ingredients:
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
Directions:
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!