Tangy Deviled Ham & Cheese Spread is great to have on hand for an easy, tasty lunch or snack. It's also a fantastic use for leftover ham!
The kids are officially out of school for the summer. This can be a bit of a shock to the system for me and my husband, since we both work from home.
Don't get me wrong: it's great having them around. But kids get bored. And hungry. So it's great to have easy snacks and lunches available to solve one of those problems.
I keep Tangy Deviled Ham & Cheese Spread on hand for just such an emergency!
Making Tangy Deviled Ham & Cheese Spread
To summarize how easy this recipe is: simply cube up your leftover ham and throw it in the food processor with some cheese, onion, mayo, yogurt, mustard, S & P—and a few extras.
I love capers in this spread for their briny, tangy flavor, while sweet pickle relish is a nice foil for the tang of the yogurt.
Speaking of yogurt, I use fat-free Greek yogurt to cut the mayonnaise and reduce the calorie load a bit.
I also like some mixed herbs in my devilled ham spread.
Your food processor does most of the work for this recipe.
Fit your processor with the s-blade and add cubes of onion, cheese, and ham. Pulse 2–3 times, or until the ingredients are coarsely chopped.
Next, add the mayonnaise, yogurt, mustard, mixed herbs, capers, relish, salt, and pepper.
Pulse until combined. Finally, check the seasoning and adjust if needed.
That's all there is to it! Keep the deviled ham and cheese spread in the refrigerator up to 5 days.
I usually make a sandwich with wheat bread, but the spread is also delicious on croissants, ciabatta, crackers—even cucumber slices!—xoxo Michelle
P.S. This would be a delicious snack at a potluck. Check out my Virtual Memorial Day Potluck Recipes Roundup for more inspiration!
I’m sharing my deviled ham & cheese spread recipe with #CookBlogShare, a food blogger recipe-share hosted this week at Glutarama.
- 2 cups cooked ham, cubed
- 1 cup medium cheddar cheese, cubed
- 1 medium sweet onion, cubed
- ¼ cup mayonnaise
- ¼ cup fat-free Greek yogurt
- ½ tbsp yellow mustard
- 1 tbsp non-pareil capers
- 2 tbsp sweet pickle relish
- ½ tsp coarse salt, (or to taste)
- ½ tsp freshly ground black pepper, (or to taste)
- 2 tsp mixed herbs, (optional; see recipe note #1)
- Fit food processor with s-blade. Add cubes of onion, cheese, and ham. Close processor and pulse 2–3 times, or until the ingredients are coarsely chopped. Open processor and add remaining ingredients. Close and pulse until combined. Check seasoning, adjusting as necessary. Serve on sandwich bread, croissants, crackers—or the vehicle of your choice. Store refrigerated in an airtight container for up to 5 days.
- My favorite herb mix for this ham spread is Sunny Paris by Penzey's Spices, but feel free to use your favorite.
- I don't recommend freezing the deviled ham and cheese spread: this can change the texture in non-delicious ways.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g