Hot Ham And Swiss Dip

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Hot Ham And Swiss Dip to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Hot Ham And Swiss Dip, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups shredded Swiss cheese
• 1 1/2 cups finely chopped ham
• 1/2 cup sliced green onions
• 2 tablespoons all-purpose flour
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons spicy brown
• mustard
• 1 1/2 teaspoons caraway seeds,
• slightly crushed
• 56 KEEBLER® TOWN HOUSE®
• FLIPSIDES® Original Crackers or
• KEEBLER® TOWN HOUSE®
• FLIPSIDES® Cheddar Crackers
• In medium bowl stir together cheese, ham, green onions and flour.
• Add mayonnaise, mustard and caraway seeds. Mix until combined.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Spread in 9-inch pie plate

Step 2: Technique & Execution

Bake, uncovered, at 350 degrees F about 25 minutes or until heated through and bubbly around edges

Step 3: Technique & Execution

Serve warm with KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers.