Tuesday, April 3, 2012

Ham Mousse

Have a couple of little end pieces of ham in the fridge?  Chop them up and easily convert the flavorful meat into a spreadable dip or sandwich filling.  A breeze to make - whip it up earlier in the day and spread the Ham Mousse on crackers accompanied by a crisp white wine, with friends, relaxing the porch, on a beautiful warmish evening…you get the picture.

Ham Mousse

4 oz. cream cheese, softened
¼ cup sour cream
2-3 Tbls. cream or half and half
1 Tbls. lemon juice
2 Tbls. Dijon mustard
1/8 tsp. cayenne pepper
1 ½ cups rough chopped ham (about ½ lb)
1 tsp. chopped thyme leaves
3 Tbls. chopped green onions

In a food processor, combine cream cheese, sour cream, cream, lemon juice, mustard and cayenne pepper; process until smooth.  Throw in the chopped ham and process until smooth or if desired, leave a little chunky.  Scrape down sides of bowl and add chopped thyme and chopped green onions and process until mixed.  Add a little more cream to thin if desired. Adjust seasonings.  Note: the mousse will become more flavorful and a little saltier as it melds for a few hours in the refrigerator.

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1 comment:

  1. mmm...looks delicious. will try it at my next potluck!