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Warm Ham 'n' Cheese Spread Recipe
Warm Ham 'n' Cheese Spread Recipe photo by Taste of Home

Warm Ham 'n' Cheese Spread Recipe

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Pattie Prescott of Manchester, New Hampshire says, “I’m always looking for creative yet family-pleasing ways to stretch my tight grocery budget. I usually make this delectable dish with ham ‘ends,’ available inexpensively at the deli counter.”
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:28 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 28 servings


  • 4 pita breads (6 inches), split
  • 1/4 cup olive oil
  • 4 cups ground fully cooked ham
  • 1 cup (4 ounces) shredded Swiss, American and cheddar cheeses
  • 1/4 cup mayonnaise
  • 1/2 teaspoon ground mustard
  • 2 tablespoons minced fresh parsley
  • Additional shredded Swiss cheese, optional


  1. Preheat oven to 350°. Cut each pita half into eight wedges; brush rough sides with oil. Place on ungreased baking sheets. Bake 10-12 minutes or until golden brown, turning once. Remove to wire racks.
  2. In a large bowl, combine ham, cheeses, mayonnaise and mustard. Transfer to a shallow 1-qt. baking dish.
  3. Bake, uncovered, at 350° 15-20 minutes or until edges are bubbly. Sprinkle with parsley and additional Swiss cheese if desired; serve with pita wedges. Yield: 3-1/2 cups.
Originally published as Warm Ham 'n' Cheese Spread in Taste of Home October/November 2007, p48

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Reviewed Oct. 21, 2014

"I thought this was okay. I have never made a hot ham dip before, so I really have nothing to compare it to. It kind of just tasted like store bought ham salad, warmed, with some pieces of swiss cheese bits. I found the mayo taste and salt to be a bit heavy. I only tested 1/2 recipe to try it. Since, I think it is sort of too salty I might not use it on a cracker, but I might try it on a roll later after it cools down."

Reviewed Nov. 13, 2012

"I made a slightly adapted version of this (had to use the ingredients we had on hand) and received lots of praise for this simple yet tasty dish.

I used 3 types of cheddar and served it with crackers."

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