Grandpa Aloun loved potted meat and Vienne sausages. When, my eldest grandbabies, Brittian and Nyla, were little kids they ate potted meat and Viene sausage, on a saltine, with him at least twice a week. They wanna act like they don’t like potted meat or Vienna sausages now. Here’s a new twist on potted meat, I am challenging Brittian and Nyla to taste this dip and tell me what they think!
How many of you have ever had Deviled Ham Dip? This is a football appetizer that is quick easy and delicious. What makes this dip one of my favorites is what you need I always in the refrigerator and the pantry.
INGREDIENTS: 1 (3 oz.) softened package cream cheese, 1 (3 oz.) package sour cream, 2 (2 1/4 oz.) can devil ham, 1/4 teaspoon finely chopped bell pepper, 1/2 teaspoon finely chopped white onions, 1/2 teaspoon finely chopped celery, 2 drops hot sauce, 1/8 teaspoon caraway seeds, 1 chopped hard-boiled egg.
In a bowl add the cream cheese, sour cream, eggs, ham, bell pepper, celery, onions, hot sauce and caraway seeds, mix well. Cover bowl with clear plastic wrap and refrigerated for at least an hour before serving. Serve with potato chips and associated crackers.
What’s your favorite football dip? I think Jacque Roses’ Deviled Ham could be your number One!
