Hot Country Ham Dip Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.
• Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.
• Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.
• In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.
• Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.

Steps:

• Preheat oven to 350 degrees.
• Combine cream cheese, sour cream, country ham, onion and garlic powder, place in a baking dish.
• Saute butter, pecans and Worcestershire sauce and sprinkle over baking dish.
• Refrigerate until serving time.
• Bake for 20 minutes.
• Serve hot with crackers or raw vegetables (also good served cold.).

Steps:

• Mix cream cheese, cheddar cheese and ham until well blended.
• Spoon into oven proof crock or 9 inch; pie plate.
• Bake at 350 degrees for 20 to 25 minutes or until puffed and lightly browned.
• Serve warm as a spread with crackers.

Steps:

• Mix all ingredients thoroughly and chill for at least 1 hour. Stir well before serving.
• Best eaten with pretzel sticks, but also delicious spread on Club Crackers! Yum!

Steps:

• Mix the cream cheese, ham and mayonnaise with mixer.
• Add the chopped Onions, Louisiana Hot Sauce and Sour Cream by hand to thin to the right consistency.
• Chill until set, several hours.
• When set this can be rolled into a ball, or a half moon, and rolled/topped with chopped nuts if you want to fancy it up a bit.
• But we don't usually wait for that.
• That's it! I hope you enjoy it!

Steps:

• Melt butter in small saucepan.
• Add garlic & cook for 1 minute, but do not brown.
• Add undrained anchovies + cream, bring to a boil, reduce heat to simmer & simmer for 5 minutes.
• Blend cornstarch w/water, stir into anchovy mixture & stir constantly over moderate heat till mixture boils & thickens.
• Remove from heat & serve hot w/assorted veggies of your choice
• (The picture I have showed it served w/carrot sticks, broccoli florets & asparagus spears).

Steps:

• In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.