Wednesday, January 8, 2014

Ham and Cheese Dip

Oh YUM YUM YUM!!!  I just happened upon this recipe which includes ham (yep, I'll still workin' on that ham!) and I'm so glad I did.  This stuff is absolutely delicious!

Now if you're making this for a crowd (Super Bowl, anyone?) I would make this in the 9x9 baking dish as directed.  However, since there's only one or two of us home at a time, I mix the entire batch, but only scoop out enough to bake one ramekin at a me 6 or 7 separate appetizers (the mixture will keep for at least a week in the fridge). 

This original recipe calls to top the dip with Panko bread crumbs and to serve it with wavy or ridged potato chips.  I left the bread crumbs off and used tortilla chips.  It would also be really good with crostini or even scooping it with crudite.  Or just eat it by itself!  Really.

HAM and CHEESE DIP (serves 8 as an appetizer)

2 cups ham, chopped into 1" or smaller pieces
1 large onion, caramelized  (dice onion and then saute in 2-3 Tbsp butter until tender and browned)
6 oz sour cream or greek yogurt
8 oz cream cheese
1 cup shredded cheese (gruyere, swiss, smoked provolone, or a mixture of your choice)
2 tsp Dijon mustard
1 Tbsp whole grain mustard
S&P to taste
Panko bread crumbs, optional
Wavy/ridged potato chips, tortilla chips, crostini, raw vegetables, for serving

Preheat oven to 375F

In a large mixing bowl, combine the ham, caramelized onions, sour cream, cream cheese, mustards, and S&P.  Mix until everything is well-combined.

Spread the mixture into a 9x9 baking dish (or whatever size you have on hand, really); top it with the breadcrumbs, if using, and bake for 20 minutes or so, until the edges are browned and bubbly.  Serve warm with whichever dippers you choose.

NOTE:  One suggestion was to use this making a grilled cheese!  Can you imagine?!!!!  Be still my heart!

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