Ham and Swiss Dip
This is a tasty dip that is a great way to use leftovers from Sunday Ham dinner. You need about 2 cups give or take of cooked chopped ham. I have also used sliced ham from the deli counter, packages of diced ham from the refrigerator section of the grocery store and canned ham.
I love this Ham and Swiss dip on toasted slices of Rye bread, rye crackers or even Melba Toast. Very tasty and full of cheese and ham in ever bite. I have also been known to add a little of this dip to the top of a baked potato!
Frugal Cooking Tips:
- Never waste leftovers. Eat, freeze, or reuse as much if not all of your leftovers.
- Reuse chicken or turkey bones to make broth. I like to add my leftover chicken bones to a freezer bag. Once I have enough bones and the time to make broth, add the bones to a 6 qt slow cooker and fill with water. Put the lid on and turn the slow cooker on high. Cook for 6-8 hours. Freeze the broth or pressure can for later use.
- If your ham has a bone in it, save the bone and make Ham and Beans with a side of cornbread.
More recipes to try:
White Cheddar Cauliflower Soup
Ham and Swiss Dip
A bite of cooked ham in every bite of this cheesy dip cooked in the oven. Tasty on Rye bread or even crackers.
- 8 ounces Cream Cheese softened
- 2/3 Cup Mayonnaise
- 2 Cups Fully Cooked Ham diced
- 1 Cup Shredded Swiss Cheese
- 1 Tablespoon Green Pepper finely chopped
- 1 Tablespoon Spicy Brown Mustard
- In a medium mixing bowl, beat the cream cheese and mayonnaise until smooth.
- Stir in the ham, cheese, green pepper and mustard.
- Spread this into either a 9 inch pie plate or a baking dish.
- Bake uncovered at 400 degrees for 12-15 minutes. Serve with crackers or slices of Rye bread.
Tried this recipe?Let us know how it was!