Cooking with FOX 7: Southwest Cheese Ball

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.

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