Servings: 12-18 servings (or far fewer if you're not inclined to share)
16ouncescream cheeseroom temperature
11.06 ounce packet Hidden Valley Spinach Parmesan Dip Mix
4ouncesdeli-style chicken shaved lunch meat
Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth, about 1 minute. Scrape the sides of the bowl and sprinkle the dip mix over the cream cheese. Mix again until well combined, about 1 minute.
Tear or roughly chop the lunch meat into 1-inch pieces and add to the bowl with the cream cheese. Beat with the mixer until the chicken has broken down into smaller pieces, about 1 minute. Scoop into a bowl for serving, or form into a ball with the spatula and transfer onto a plate. Refrigerate until ready to serve. Enjoy!
I typically make a cheeseball a day or two in advance of serving it. (Even though it's super easy to make this recipe, it's nice to have it done ahead of time.) Transfer to an airtight container and refrigerate until ready to serve. The cheeseball will keep nicely in the refrigerator for up to a week.