Cheesy Ham Dip

Ingredients You’ll Need

• 8 oz (226 g) full-fat block cream cheese, at room temperature
• 1/2 cup (120 g) sour cream
• 1 1/2 cups (about 225 g) finely diced cooked ham, about 1/4-inch pieces
• 1 1/4 cups (5 oz / 140 g) shredded sharp cheddar cheese, divided
• 1/2 cup (2 oz / 57 g) shredded Swiss cheese
• 2 green onions, thinly sliced, plus more for garnish
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• Crackers, pretzel crisps, toasted baguette slices or celery sticks, for serving

How to make cheesy ham dip

1. Step 1.

   Heat the oven to 350°F (175°C). Lightly grease a 1 1/2-quart baking dish or 9-inch deep pie plate.

2. Step 2.

   Pat the diced ham with paper towels to remove surface moisture.

3. Step 3.

   Beat the cream cheese and sour cream together with a spatula or hand mixer until smooth. Stir in the Dijon, Worcestershire sauce, garlic powder and pepper.

4. Step 4.

   Fold in the ham, 3/4 cup of the cheddar, the Swiss and the green onions until evenly mixed. Spread in the baking dish and sprinkle with the remaining 1/2 cup cheddar.

5. Step 5.

   Bake for 22 to 27 minutes, until the edges bubble and the top is melted and lightly golden. For deeper browning, broil for 1 to 2 minutes, watching closely.

6. Step 6.

   Rest for 5 minutes, since the dip is very hot and thickens slightly as it cools. Garnish with green onions and serve warm.

Dice the ham small

Large ham pieces make a dip that is hard to scoop and lopsided on a cracker. Cutting the ham into pieces about a quarter inch wide spreads it evenly through the base, so every bite has some. A few quick pulses in a food processor do the same job, but stop while you can still see small bits. A fully processed paste tastes like ham spread, not a baked dip. Some cooks make a no-bake ham dip with that smooth texture, and this version is different on purpose: baking melts the cheese and brings out the ham’s savory flavor.

Which ham to use

Leftover holiday ham, a cooked ham steak and thick-cut deli ham all work. They differ mostly in salt and sweetness. Honey- or maple-glazed ham gives a sweeter dip, which the Dijon balances. Country ham is very salty, so use less of it, around 1 cup, and leave out the Worcestershire sauce. Whatever you choose, pat the pieces dry. Water clinging to the surface thins the dip and can pool around the edges as it bakes.

Why mustard and Worcestershire matter

Cream cheese and sour cream are rich and mild, and ham is salty and sweet, so on their own they taste heavy. A spoonful of Dijon adds sharpness and a little acidity, the same role mustard plays on a ham sandwich. Worcestershire sauce adds depth. Neither is meant to be tasted separately, but without them the dip tastes flat.

Cheese: one sharp, one nutty

Sharp cheddar carries the flavor, and Swiss adds a mild, nutty taste that pairs naturally with ham and melts smoothly. Shredding the cheese from a block gives a smoother melt than bagged shreds, which are coated to prevent clumping. Reserve some cheddar for the top: it forms the browned, bubbly cap that everyone goes for first.

Getting the texture right

Soften the cream cheese completely before mixing so there are no white lumps in the baked dip. Bake until the edges bubble, which means the center has reached serving temperature. If the top browns before the edges bubble, cover loosely with foil. Because baked cream cheese dips thicken as they cool, a dip that looks slightly loose when it comes out will be spoonable five minutes later.

Serving, making ahead and leftovers

Pretzel crisps, sturdy crackers, toasted baguette slices and celery all hold up. The unbaked dip can be assembled, covered and refrigerated up to 1 day ahead; add 5 to 8 minutes to the baking time if it goes into the oven cold. Leftovers keep in the refrigerator for 3 days. Reheat in a 350°F oven for 10 to 15 minutes, or in the microwave in short bursts, stirring in between. Do not leave the dip out for more than 2 hours.

Variations

Bread bowl: hollow a round loaf, fill with the dip, cover with foil and bake about 45 minutes, then serve with the torn-out bread for dipping.

Spicy: add a few dashes of hot sauce or 2 tablespoons of diced pickled jalapeños.