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Ham and Swiss Makes a Slam-Dunk Dip
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My husband has been known to say that March is the best month of the year - due to "March Madness," the beloved college basketball competition (and perhaps the fact that his birthday falls during that month). And while I have already confessed to the blogosphere that I am not much of a sports fan, basketball is my favorite of all to watch. I'm also a competitive girl, so March Madness sucks me in with bracket competitions where I get to guess who will win each game (usually based off a very scientific system: a combination of rankings, team colors and whether or not I knew someone from that state once). 

Anyway, as with all events, competitions and gatherings, good food is a must. I love dips - artichoke and spinach, taco dip, salsas and the like - but they can get boring. That's why I was so excited to find this Hot Swiss & Ham Dip recipe! I knew Ryan would love that there was ham included, and I still get to have the cheesy-goodness factor.

It's an easy recipe and the prep is really quick, so start by preheating your oven to 350 degrees F. Then, it's time to get your ingredients ready. Shred the Swiss cheese.

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Chop the green onion (I love this flavor!).

Chop the green onions

Cut your ham into small cubes. This will make it easier to scoop the dip up with your crackers once it's baked. My ham was already in slices, so I stacked them together and then made small squares from there.

Slice the ham into small cubes

Combine the shredded cheese, chopped onion and ham cubes with mayo and dijon-style mustard. Mix by folding and stirring with a spatula.

Combine with mayo and mustard

Spread the mixture into the bottom of an ungreased pie pan and place in the oven. Bake for 20-25 minutes.

Spread into ungreased pie pan

You'll know the dip is ready when the edges begin to brown and the dip is bubbly.

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Now serve up the Hot Swiss & Ham Dip with your favorite crackers. Just scoop, spread and score!

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Try this Hot Swiss & Ham Dip for yourself while you're cheering on your favorite teams! Then rate and review the recipe.

Artisan bread just got easier,  Becky will explain why on Monday's blog.

 
 

Amanda is paid to write for the Land O'Lakes Recipe Buzz™ Blog.

 

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