Ham It Up Cheese Dip

Just because the holidays are over doesn’t mean we’re through–with appetizers that is. There is still the Super Bowl you know, and plenty of lazy Sundays when you don’t want to do a lot of cooking and would rather graze on a few crackers dipped in heaven.

I don’t much care for cheese balls per se, finding them pedestrian and rather 60′s.

But that doesn’t mean that you can’t add some lovely ingredients together and let your cracker or celery stick dance through something cheesy and spicy.

So take a look, and think about sitting and reading a book and dipping your chip in some of this:

INGREDIENTS:

  • 1 pkg cream cheese, softened
  • 2 slices deli ham (smoky if possible)
  • 1-2 tsp finely chopped onion
  • 1 heaping TBSP roasted red pepper
  • 1 heaping TBSP jalapeño pickles
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 TBSP parsley (fresh if possible)
  • 1 c shredded cheddar cheese

INSTRUCTIONS:

  1. Put it all in a food processor and puree.
  2. Spoon into a nice serving dish, and place in the fridge for at least 2 hours, longer if you can.
  3. Serve with crackers and/or raw veggies.

 

Ham It Up Spread

I don’t think I ever ate ham spread (salad to some) until I was an adult. I grew up on bologna spread which my parents made by grinding up bologna and adding whatever they added.

So I was shocked when I took my first bite of ham spread. Yikes, it was awful. Salty and drowning in mayo and toooo sweet! And try to find bologna spread in any deli in Iowa. Ain’t happening.

But I ran across a recipe over at JustAPinch, and then I got to thinking, and I have left over ham, and so I, in my pomposity decided I could do this.

And I did. And I corrected all the crap I didn’t like. So.

You might like it, or you might now. Only way to know is to continue reading I guess. :)

INGREDIENTS:

  • 3 c diced ham
  • 2 chopped up sweet gherkins
  • 4 scallions chopped, white part and a bit of the green
  • 1 heaping tbsp of pickled jalapeño
  • 1 tbsp Dijon mustard
  • 1/4-1/3 c mayonnaise
  • 2/3 tsp pepper

INSTRUCTIONS:

  1. Put everything in a food processor with not all of the mayo and pulse until it is like small pebbles and comes together.
  2. Taste and adjust for seasonings.