Hot Ham ‘n Cheeses Dip

See… I bought a ham for Christmas dinner and…

well…

we had a crap ton of very good pineapple basted honey ham leftover.

What to do?

Well, fortunately, there were still some holidaze events to attend to, so, why not try a nice, hot dip?

There are a couple of ways you could go with this. Hollow out a bread bowl, add the ham dip, then bake the whole thing for 40 minutes or so.

Or…

hot much better to just tumble all the ingredients into a slow cooker and just let it do its thing on low for a couple of hours until the cheeses are melted and everything is ooey gooey goodness.

Yeh.

That’s what I thought.

INGREDIENTS
•1 cup diced cooked ham
•8 oz cream cheese, at room temperature
•8 oz shredded Cheddar cheese
•1 cup diced sweet onion
•2 tbsp diced Cowboy Candy*
•1 tbsp Sherry Peppers Sauce
•1 tsp Cowboy Candy Juice*
•Freshly chopped parsley

No Sherry Peppers Sauce? No problem! Simply substitute one tablespoon of decent sherry and a bit of your favorite hot sauce, to taste.

*Cowboy Candy is sugar pickled jalapeño slices; but feel free to substitute regular pickled jalapeño, if you like.

Add all of the ingredients, except for the parsley, in a small slow cooker, cover, and cook on low for a couple of hours, stirring every now and then, until the cheeses are melted and the dip is warmed through.

Turn the slow cooker to “warm” and serve with crackers or bread. This party bread is always good.

You can also put some into a small bowl and place on a platter with other munchies, replenishing the bowl with hot dip as needed.

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