Spicy Southwest Cheese Ball


  • 2 ounces Santa Fe Chile Co. Spicy Southwest Dip Mix
  • 12 ounces cream cheese, softened
  • 1/2 cup New Mexico pecans, chopped


Blend together cream cheese and Spicy Southwest Dip Mix. Roll cheese mixture into a ball. Coat with pecans. Cover with wax paper and refrigerate for 2 hours. Serve with assorted crackers.

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