22 December, 2015

Test! Ranch Chicken Cheese Ball

We are adapting and testing this recipe.

Ranch Chicken Cheese Ball ingredients
Makes one (6-inch) cheese ball or two logs
2 (8-oz / 226g) pkgs store brand Greek Cream Cheese & Greek Yogurt, softened to room temperature (If unavailable, use Neufchâtel cheese.)
1/2 (9.0-oz / 255g) pkg Oscar Mayer® Deli Fresh Rotisserie Seasoned Chicken Breast, chopped
4 green onions, sliced
1 (1.0-oz / 28g) envelope Hidden Valley® Original Ranch® Dips Mix
3/4 tsp Accent® Flavor Enhancer
3/4 tsp Lea & Perrins® Reduced Sodium Worcestershire Sauce
Crushed pretzel sticks

For serving
Nabisco® Reduced-Fat Triscuits® or Milton's® Original Multi-Grain Baked Crackers

Ranch Chicken Cheese Ball Directions
In a large bowl, use a hand mixer to thoroughly combine the softened Greek Cream Cheese & Greek Yogurt and the chopped chicken breast; scrape the sides of the bowl. Stir in the next four (4) ingredients (green onions through Worcestershire Sauce) to evenly distribute.

Use plastic wrap to help form mixture into a ball (or two logs); cover and refrigerate for two (2) hours, or overnight.

Just before serving, place the crushed pretzel sticks in a large dish; roll cheese ball in the crushed pretzels to cover.

Place on serving plate and garnish as desired. Bring Ranch Chicken Cheese Ball to room temperature before serving with choice of crackers.

Mary Younkin (Barefeet In The Kitchen) has a great tip for storing and transporting cheese balls in upside-down domed plastic containers. Read her post here.  

For convenience, roll the cheese ball in its outer coating before transporting to a party.

Avoid garnishing the cheese ball too far in advance. Herbs and nuts lose their crispness when refrigerated on the finished cheese ball.

You might like
Gloria's Corned Beef Cheese Ball

Appetizers and Snacks > Cold dips /spreads

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