Hot Ham and Cheese Dip is a creamy, warm dip made with diced ham and a blend of cream cheese, sour cream, Swiss cheese, and white cheddar. It’s baked in the oven until hot and bubbly, then garnished with green onions before serving. I love it with Ritz crackers, but feel free to dip your favorite crackers or vegetables in it for a delicious appetizer! If you love the classic combination of ham and cheese in this warm, creamy dip, you’ve got to try my Ham and Cheese Pinwheels, too! These bite-sized pinwheels are the perfect handheld snack, great for parties or any time you need another irresistible ham and cheese appetizer!
Ingredients & Substitutions
- Yellow Onion & Garlic: Saute the yellow onion, then add the garlic. Both help enhance the overall flavor of the dip.
- Ham: The recipe is perfect for using up diced leftover ham! It is the star ingredient of the dip recipe, so use your favorite variety. Any cooked ham would work (like my Brown Sugar Glazed Ham and Apricot Honey Ham).
- Cream Cheese: For creaminess and richness, I added a block of cream cheese. For a lighter option, cottage cheese or Greek yogurt would work.
- Sour Cream: The tang in sour cream offsets some of the richness in the dip. Light sour cream is an option, too.
- Cheese: After testing this ham and cheese dip with Swiss cheese and then with white cheddar, I couldn’t decide which one I liked better, so I used both! I added shredded Swiss cheese and white cheddar to the dip. Some cheese is mixed in with the other ingredients, while the rest is sprinkled on top before baking. It’s a cheesy dip—just how I like it! Another delicious combination to consider would be Gruyère and sharp cheddar cheese. Yum!
- Green Onions: I like the color, nice crunch, and subtle onion flavor of the green onions. If you don’t have green onions, chopped parsley, chives, or dill would work.
Can I Make Hot Ham and Cheese Dip Ahead Of Time?
Yes, you can make this dip up to a day in advance. First, assemble the dip in the oven-safe skillet (or baking dish). (I like to wait until baking to add the shredded cheese topping.) Cover the skillet tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before baking. When ready to bake, remove the skillet from the refrigerator and let it sit at room temperature for about 20 minutes. Then, top with cheese (if not already added), and bake the dip directly in the skillet as directed.
What To Serve With Hot Ham and Cheese Dip
Here are some great and tasty options to serve with hot ham and cheese dip:
- Ritz crackers (my favorite), or other round butter crackers
- Toasted baguette (crostini)
- Toasted pita chips or homemade tortilla chips
- Homemade pretzel bites
- Fresh vegetables like carrot sticks, celery sticks, and bell pepper strips
- Breadsticks
Slow Cooker Hot Ham and Cheese Dip Recipe: Simple, Cheesy, and Party Ready!
It’s easy to make this ham and cheese dip in a slow cooker or crockpot. To make this a crockpot dip, first, combine all of the ingredients (ham, cream cheese, sour cream, shredded cheese, garlic, and onion) in the bowl of your slow cooker. Then, set the slow cooker to low heat and cook for 2-3 hours, stirring occasionally to ensure everything melts evenly and the dip is creamy. Once the dip is fully heated and creamy, sprinkle the remaining shredded cheese on top and let it melt. Garnish with green onions right before serving. Keep it on the ‘warm’ setting for serving at a party or gathering.
Storing & Reheating Hot Ham and Cheese Dip
To store leftover hot ham and cheese dip, first, let it cool to room temperature. Next, store the dip in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the dip in the oven, on the stovetop, or in the microwave.
Hot Ham and Cheese Dip
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about ½ cup)
- 1 teaspoon garlic, minced
- 1 ½ cups (202.5 g) cooked ham, diced
- 8 ounces (1 package) cream cheese, room temperature
- ½ cup (115 g) sour cream
- 1 cup (113 g) Swiss cheese, shredded, divided
- 1 cup (113 g) white cheddar cheese, shredded, divided
- green onion, chopped for garnish
Instructions
- Preheat the oven to 350°F.
- In a medium oven-safe skillet over medium heat, melt the butter.
- Add the diced onion and cook, stirring occasionally, until the onion is softened, about 3-5 minutes.
- Add the garlic and cook for an additional minute.
- Reduce the heat to low. Then, add the cream cheese to the skillet. Stir continuously until the cream cheese becomes very soft and begins to melt.
- Mix in the sour cream, ham, ½ of the Swiss cheese, and ½ of the white cheddar cheese. Continue stirring on low heat until the cheeses are fully melted and everything is well combined.
- Top the dish with the remaining cheeses. Bake for 15–20 minutes, or until the dip is bubbly and golden around the edges and the cheese is melted.
- Remove from the oven. Sprinkle with green onions. Serve with Ritz crackers.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This is delicious! The combination of Swiss and cheddar made it super creamy and cheesy. I served it with some crispy tortilla chips, and it disappeared in no time!
Elizabeth
I am so glad we used both kinds of cheese in the final recipe of this dip! We tested it with each cheese, separately, and this is the winner! Easy to make and dip in!
Annabelle
I liked this dip. It was pretty rich, so I liked it with vegetables the best.
Bella
This is great! ! It’s cheesy, savory, and just perfect for dipping.
Selena
Absolutely loved this recipe! The flavors melded beautifully, and it was so easy to whip up. I used leftover ham from dinner, which made it even better.
