Ham and Swiss Dip Recipe

5 5 13
Ham and Swiss Dip Recipe
Ham and Swiss Dip Recipe photo by Taste of Home
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Ham and Swiss Dip Recipe

Read Reviews
5 5 13
Publisher Photo
I have been making this scrumptious dip for 25 years, and I can't think of a time where there haven't been multiple requests for the recipe. It's wonderful for the holiday celebrations, sports parties and even brunch buffets. -Laurie LaClair North Richland Hills, Texas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup mayonnaise
  • 1-1/2 cups diced fully cooked ham
  • 1 cup shredded Swiss cheese
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon spicy brown mustard
  • 3/4 cup rye cracker crumbs
  • 2 tablespoons butter, melted
  • Rye crackers

Directions

In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, cheese, green pepper and mustard. Spread into an ungreased 9-in. pie plate.
Toss the cracker crumb and butter; sprinkle over cream cheese mixture. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Serve with crackers. Yield: about 3 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Ham and Swiss Dip in Quick Cooking November/December 2004, p32

Nutritional Facts

1/4 cup: 248 calories, 22g fat (9g saturated fat), 48mg cholesterol, 430mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 8g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup mayonnaise
  • 1-1/2 cups diced fully cooked ham
  • 1 cup shredded Swiss cheese
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon spicy brown mustard
  • 3/4 cup rye cracker crumbs
  • 2 tablespoons butter, melted
  • Rye crackers
  1. In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, cheese, green pepper and mustard. Spread into an ungreased 9-in. pie plate.
  2. Toss the cracker crumb and butter; sprinkle over cream cheese mixture. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Serve with crackers. Yield: about 3 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Ham and Swiss Dip in Quick Cooking November/December 2004, p32

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Reviews forHam and Swiss Dip

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MY REVIEW
Dede0202 User ID: 8819529 246190
Reviewed Mar. 28, 2016

"BEST DIP EVER!!!-- My family loves this dip & devours it every time I bring it to a family function. I have had so many requests for the recipe-Thank you for sharing it Laurie!!

It is perfect as is-- no need for ANY changes!!"

MY REVIEW
pajamaangel User ID: 1603339 127669
Reviewed Sep. 19, 2013

"I did not like this recipe at all. I think it needs more seasoning to spice it up a bit. It was quite bland and heavy. Not a favorite of mine."

MY REVIEW
karenkarp User ID: 3590232 127667
Reviewed Oct. 6, 2012

"This recipe is awesome, I did not have rye crackers so I used club, my son and daughter in law were here for the new recipe and had to have a copy to take with them."

MY REVIEW
tamstrat User ID: 6818678 75184
Reviewed Aug. 15, 2012

"I like to take this hearty dip to parties around the Christmas Holidays. It is a very rich, heavy dip so I don't think it would work as well in summertime when one prefers food to be lighter but a great fall winter dip. There is never leftovers and I give out the recipe a lot. Thanks for sharing it."

MY REVIEW
lorisullivan User ID: 218464 152455
Reviewed Dec. 15, 2009

"This is a gem of a recipe!! I wanted something different as an appetizer and decided to try this. It is fabulous. I have made it many times now and every time I make it folks just love it!!"

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