f the slow cooker. Place ham in the slow cooker. Place
Combine dip, cream cheese and olives. Mix well; chill 1 hour. Spread half of cream cheese mixture evenly on ham slices, top with cheese slices.
Spread remaining mix on top of cheese.
Line up whole olives along one long side of each slab of ham/dip/cheese; roll up jelly roll fashion, starting at end of lined up olives. Wrap in plastic wrap and chill at least 2 hours.
Just before serving, cut each roll into 1/2-inch slices.
Hollow one loaf of bread to hold dip.
Mix remaining ingredients.
Make the day before to bring out the flavor.
Break bread into pieces for dipping.
Blend well ingredients, except Lawry's seasoned pepper. Sprinkle well with Lawry's seasoned pepper.
Use as dip or topping for fancy sandwiches.
Thoroughly combine first four ingredients.
Gradually add milk, stirring until smooth.
Serve as a dip for Swiss cheese crackers.
Makes about 1 2/3 cups dip.
Drain pineapple.
Cut ham into chunks.
Put ham, pineapple, cream cheese and all other ingredients into food processor.
Blend until smooth or you can't identify any chunks of cream cheese. Adjust seasonings to your taste.
Great on sliced baguette bread.
Soften cream cheese and stir. Then add 3 packages of ham, onions, Worcestershire sauce and Accent.
Form into ball and roll in remaining ham or put all ham into the mixture.
Serve without being in ball form.
Mix or grind the ham.
Mix ham with mayonnaise, chili sauce, mustard, and sugar.
Serve with crackers or potato chips.
Note:
Can add more sour cream, if thinner dip is desired.
Gradually add mayonnaise to cream cheese, blending until smooth.
Add ham, onion juice, Worcestershire sauce, salt and pepper.
Mix well.
Mix sour cream, deviled ham, chopped chives, horseradish and Worcestershire sauce in bowl.
Blend well.
Chill for 1 hour. Serve with potato or corn chips.
Mix together the cream cheese, Tabasco and mayonnaise.
Add mustard, deviled ham, onion and olives.
Refrigerate until serving time.
Makes about 2 1/4 cups.
Mix cream cheese, sour cream, ham (drained), celery and onions together.
Add Hidden Valley Ranch dressing.
Cover and refrigerate until ready to use.
Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.
Let cream cheese soften to room temperature.
Blend in sour cream and mayonnaise.
Add remaining ingredients and mix well.
I sometimes add chopped olives.
This is good on Ritz or Club crackers or as a chip dip.
Mix ingredients.
Add mayonnaise to make this to dip consistency.
Serve with chips.
Mix together by hand; add 1/2 tsp. onion powder during mixing; for thinner dip add more mayonnaise.
Excellent with chicken crackers or ripple chips.
Mix together.
Use as a dip with crackers.
Mix all ingredients.
Cover and refrigerate at least 1 hour. Serve with snacks.
Makes 1 1/2 cups dip.
Mix and let sit in refrigerator overnight.
Serve in French bread loaf which has been scooped out. Slice the bread that you scoop out to eat with the dip.