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Southwest Risotto Balls with Avocado Ranch Dip

Jennifer Stewart
  • 25 minutes
  • Serves 10

INGREDIENTS

2 cups

risotto (chilled)

1/2 cup

pepper jack cheese (shredded)

1 tbsp

Southwest Seasoning

4 tbsp

chopped green chilies

1

egg

1 cup

Panko breadcrumbs

Oil for Frying

1

avocado (ripe)

1 cup

sour cream

1/2

fresh Serrano pepper (seeded, chopped)

juice from 1 lemon

1 tbsp

Ranch Seasoning