Cream Cheese-Deviled Ham Dip
Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.
YIELD
10 servingsPREP
10 minCOOK
10 minREADY
20 minThis dip has serious 1970s cocktail party energy and honestly, that era knew what it was doing when it came to snack spreads.
Cream cheese gets whipped with canned deviled ham and a splash of dry red wine for a smoky, tangy base.
Chopped dill pickles, Worcestershire, dry mustard, and garlic add layers of savory punch that keep you reaching for one more cracker.
Serve it right away as a soft dip with sturdy crackers or celery sticks, or chill it for an hour and it firms up into a spreadable consistency that’s great on toast points or pumpernickel rounds.
Kitchen Tips
- Soften the cream cheese fully before mixing. Room temperature cream cheese whips up smooth, while cold cheese leaves lumps no matter how long you beat it.
- Drain the dill pickles well before chopping and adding. Extra brine will thin out the dip and make it watery.
- This dip gets better overnight. The flavors meld and deepen in the fridge, so making it a day ahead is actually the move.
Ingredients
Directions
Beat cream cheese, deviled ham and wine in small mixer bowl until creamy.
Stir in remaining ingredients.
Serve immediately as a dip or refrigerate to serve as a spread.
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