Farm Favorite Recipe: Ham and Egg Dip

March/April 2008 • Category: Farm Favorite Recipe •

Ham and Egg Dip

Ingredients

2 8oz. packages Neufchatel cheese, softened
1 cup reduced fat sour cream
1 cup cooked lean smoked ham, chopped*
4 hard-cooked eggs, finely chopped
3/4 cup chopped green onions
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

Instructions

Combine all ingredients in a large mixing bowl and stir to combine. Serve with crackers or toasted bread slices. May service at room temperature or warmed in a chafing dish *May substitute crab meat, chicken or dried beef, if preferred.

Servings: Yields 4 cups
Author: North Carolina Egg Association

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