Ham and Swiss go together like PB&J, and works particularly well in this spread for rye crackers. Or spread it on toast and broil for a hot appetizer. Best of all, it can be made up to 2 days in advance.
Prep Time: 2 hours, 15 minutes
Total Time: 2 hours, 15 minutes
Ingredients:
- 1 (3 ounces) package cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp prepared horseradish
- 1/2 pound smoked ham, finely chopped in a food processor
- 2 cups (8 ounces) shredded sharp Swiss cheese
- 1 Tbsp shredded onion (use the large holes on a box grater)
Preparation:
With a rubber spatula, mash the cream cheese, mayonnaise, mustard, and horseradish in a medium bowl until smooth. Mix in the ham, Swiss cheese, and onion. Cover with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight.
Transfer to a serving bowl and serve chilled with crisp rye crackers, toasted rye or pumpernickel bread, or flatbread crisps. The spread may be prepared up to 2 days ahead. Try leftovers spread on toast and broiled until bubbling.
Yield: 2-1/2 cups
Source: Dip It! by Rick Rodgers (William Morrow & Co)
Reprinted with permission.
Transfer to a serving bowl and serve chilled with crisp rye crackers, toasted rye or pumpernickel bread, or flatbread crisps. The spread may be prepared up to 2 days ahead. Try leftovers spread on toast and broiled until bubbling.
Yield: 2-1/2 cups
Source: Dip It! by Rick Rodgers (William Morrow & Co)
Reprinted with permission.
