Ham and Swiss Dip

Ham and Swiss Dip

Ham and Swiss Dip
Ham and Swiss Dip

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.
Ham and Swiss Dip
Ham and Swiss Dip

More recipes to try:

Slow Cooker Sausage Dip

Easy Pizza Bread

Slow Cooker Chili Cheese Dip

White Cheddar Cauliflower Soup

Ham and Swiss Dip
Ham and Swiss Dip
Ham and Swiss Dip

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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course party foods
Cuisine American
Servings 8 People

Ingredients
  

  • 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

Instructions
 

  • 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.
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