Ham Dip
Ham Dip is made with with cream cheese and green onions. Full of flavour, this dip will feed a crowd for a party starter!
Servings: 24
Calories:
Equipment
- 1 Oven proof glass bowl
- 2 Oven Mits
- 1 Wire Cooling Rack
- 1 Soup Spoon
Ingredients
- 500 grams/16 oz cream cheese
- 1 cup, 8oz Greek Yogurt
- 1 cup, 8oz Parmesan cheese freshly grated
- 2 cups, 16 oz green onions ends and tips trimmed, finely sliced, Note 4
- 2 cups, 16 oz shredded ham Note 5
- 1 tablespoon dried onion
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Combine: add cream cheese, Greek Yogurt, parmesan cheese, green onions, shredded ham and dried onion to heatproof dip bowl. Season with salt and pepper.
- Oven bake: place dip into the oven and bake for 10 mins. Use oven mits, to remove and stir to combine.
- Return to oven: place the combined dip back into the oven and bake for a further 10 mins.
- Remove from the oven: use oven mits to remove dip from oven, place on heatproof surface.
- To serve: sprinkle over additional shredded ham, sliced green onions and parsley. Serve warm with corn chips or crackers. Note 5
Notes
- Note 1 - Serving Bowl: I like to make this dip in a heatproof glass dish. It also doubles as a serving bowl and comes with a handy lid for sealing and refrigerating leftovers. Ensure your dish is oven safe and use oven mits as it will be hot coming out of the oven.
- Note 2 - Soup Spoon: this is to stir the dip together after the initial 10 minute cook time. The glass will be hot, so rest it on a heatproof surface. Use a tea towel or oven mit to hang on to the side of the bowl so that it doesn't move around as you stir the dip. Do the same (oven mits) to both return the dip to the oven as well as when you pull it out when cooked.
- Note 3 - Cream cheese: I use 2 x 250 gram tubs of cream cheese. It won't matter if you use the block or the tub (ie spreadable version or not), however, measure to the equivalent 500 gram amount.
- Note 4 - Green onions: This is approximately 6 or 7 spring onions. Try and chop them into short (not wide) pieces and keep a few pieces to the side so that you can use them to garnish the dip when serving.
- Note 5 - Ham: if you purchase store bought diced ham, it will be easier. I am using a 300 gram (2 x 150 gram) packet, which measures 2 cups or 16 oz.
- Note 6 - Serving the dip: I mention in the post that you can serve the dip warm or cold. As the dip cools, it firms up. Refrigerating the dip firms it even more. If serving the dip chilled, allow to come to room temperature, pop a spoon in to aid scooping and dolloping and serve with crackers, tortilla chips or toasted corn chips.