Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ham and cheese on rye dip. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
These fun crackers are easy to make and they are firm and snappy - best of all, they are sturdy enough to lift up a big scoop of dip without breaking. The rye flavor complements the warm ham and cheese dip (recipe below) to perfection. Add the sour cream and beat.
Ham and cheese on rye dip is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Ham and cheese on rye dip is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ham and cheese on rye dip using 8 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Ham and cheese on rye dip:
- Prepare 1 tbs chopped shallot
- Prepare 8 oz cream cheese
- Get 1 cup sargento off the block shredded sharp cheddar cheese
- Take 1/2 cup sargento off the block shredded swiss cheese
- Take 4 oz diced precooked ham
- Prepare 1 &1/2 tbs dijon mustard
- Prepare 1/4 cup water
- Prepare 1 box rye with caraway seeds triscuits
I always get the super thin sliced ham straight from my deli. Then, I layer a few pieces of ham, then a piece of cheese. I repeat the layers twice for a nice hearty sandwich. Toasting the buns is totally optional.
Instructions to make Ham and cheese on rye dip:
- Chop shallot. Place all ingredients (except crackers) in slow cooker. Cover and cook on high 1 hour. Or cook on stove until cheeses are melted and mixture is smooth.
- If using slow cooker place on warm. Serve dip hot with crackers.
A lively and talented three-piece group playing blues, folk and jazz favorites and originals, Ham & Cheese on Rye serve tasty musical food for the soul. In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. I also added minced grn onion and a few shakes of hot sauce. I don't recommend adding salt until you taste it. Let rest in fridge overnight & then, YUM - on crackers, rye bread, whatever.
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