Emily Madden from H-E-B Cooking Connection makes a recipe that's great for your holiday party.
The recipe is as follows:
1 jar Roberts Reserve Southwest Dip
1 block cream cheese, softened
6 oz H-E-B medium pico do gallo
6 oz H-E-B Fully Cooked Seasoned Shredded Chicken
2 cups H-E-B Mexican Blend Cheese
1 container McCormick Southwest Salad Topping
* In a large bowl combine all ingredients except the salad topping.
* Using a spoon or your hands mix everything until all ingredients are well incorporated.
* Form mixture into a large ball, or a few smaller ones. Roll in salad topping, pressing the topping into the cheese mixture to make sure it sticks.
* Refrigerate until ready to serve. Serve with tortilla chips.