No one is more surprised than I am to report this – our Ham Dip post from April 2011 is FAR and ABOVE the most popular post of all time on this blog. It is a seriously goooooood recipe, no doubt about it, but to be receiving double or more the views of any other post, of any other time and subject – that’s impressive, Friends.
It could have to do with us having hooked up with the fab blog Beyer Beware which linked up to ham dip on her hunk-of-meat-Mondays (though I'm not sure if we're linked up anymore since she re-did her blog design, which looks great!) We are very thankful, Leah B!
I pull out the old Ham Dip recipe when I need a fail-safe recipe, but having only three ingredients, it doesn’t really have much going for it in the presentation department….UNTIL NOW!
I planned to make the ham dip to go along with a shower/luncheon to meet the new grandson of my co-worker. (And a cutiepie little CWT is too!) A stroke of genius told me that it would be great to make this into a cheeseball. And I was SO VERY RIGHT.
I did everything the same, ingredient-wise: 2 softened 8 oz. blocks of cream cheese (I use neufatchel), 1 whole clump of green onions, sliced thin, 1 whole package of smoked ham luncheon meat (I used the 1lb family package), sliced and chopped to thin bits. Mix thoroughly.
I additionally chopped up a bag of walnuts into fine bits to roll on my ham dip cheeseball.
Once the ham dip was mixed thoroughly, I grabbed it all up with *very clean hands* and formed it into a ball. Once done, I grabbed handfuls of my chopped nuts and gently, but firmly pressed them into the ham dip ball. I did this until it was all as covered as I could make it, then set it carefully on my serving plate.
I served with the usual Wheat Thins and Triscuits, though CWT’s mom had a genius idea to eat them with Fritos dippers. TASTY. I had a little knife to scoop up the ham dip cheeseball, so it was really easy to scoop onto plates or directly to crackers.