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
This dip is savory, making for a great contrast to the heat of the first dip.
- 2 8 ounce cream cheese softened
- 1 cup sour cream
- 1 cup ham cooked, chopped
- 1/2 cup onion minced
- 1/2 teaspoon garlic powder
- 1 cup pecans
- 1 1/2 tablespoons butter
- 1/2 teaspoon 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.
Calories: 255kcal | Carbohydrates: 5g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 318mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Nutritional values are approximate.