This hot country ham dip is another great recipe from the book, Race Day Grub that I picked up the other day. The first recipe we made, the Harvick’s Mexi-Cali dip, was perfect for race watching. This dip is savory, making for a great contrast to the heat of the first dip.This recipe for hot country ham dip comes from Bobby Hamilton, who unfortunately passed away a few years ago. His son continues to be involved in racing as of the writing of this post. It’s good to see multiple generations of families in involved in NASCAR and other racing leagues.
Also try my Louisiana red bean dip.
Hot Country Ham Dip
Servings 6 -10
- 2 8 ounce packages cream cheese, softened
- 1 cup sour cream
- 1 cup cooked ham chopped
- 1/2 cup onion minced
- 1/2 teaspoon garlic powder
- 1 cup pecans
- 1 1/2 tablespoons butter
- 1/2 teaspoon Lea and Perrins Worcestershire sauce
Preheat oven to 350 F.
Spray an 8" x 8" baking dish with non-stick spray.
Combine the cream cheese, sour cream, ham, onion and garlic powder in medium bowl.
Pour mixture into baking dish and spread out evenly using a spatula.
Melt the butter in a small skillet over medium high heat.
Stir in the Worcestershire sauce and add the pecans. Cook, stirring often, for 3-5 minutes or until the nuts start to brown.
Spoon the nuts over the cheese mixture.
Bake 20 minutes or until bubbly hot.
Serve with crackers.
I picked up a copy of Race Day Grub at the antique mall the other day. The book, written by Angela Skinner, the wife of NASCAR driver Mike Skinner, is full of great recipes from the racing circuit. Everything from appetizers to mains, from drivers and their wives and crews. The book is absolutely full of great food and was well worth the two or three dollars I paid for it! The first thing we made was this outstanding Mexi-Cali dip from the Harvicks.
Kevin “Happy” Harvick has been a favorite driver of mine for years. Now, this dip is a favorite of mine! Look at all that ooey-gooey cheese! This dip tastes of taco, and cheese, and olives and beans. I tell ya, it’d be great scooped onto a hot dog too!
Servings 6 -10
- 1 8 ounce package cream cheese, softened
- 1 3 ounce can chopped green chilies
- 1 jalapeno seeded, minced (optional)
- 2-3 tablespoons homemade taco seasoning or a 1 1/4 ounce packet
- 1 8 ounce can chili beans
- 1 3 ounce can sliced black olives, drained
- 2 cups cheese shredded (I used sharp cheddar and pepperjack)
Preheat oven to 375 F.
Spray a 8" x 8" baking dish with non-stick spray.
Combine the cream cheese, green chilies, jalapeno (if using) and taco seasoning in a medium bowl.
Pour the mixture into the baking dish and spread out evenly using a spatula.
Top with the beans, olives, and the cheese.
Bake for 20 minutes until bubbly hot.
Serve with thick chips, such as Frito's Scoops.