Yield: 1 Dip
|Crusty bread - cut in about 1 1/2" cubes - your choice of breads -about a plateful|
|3 cans||Deviled ham - 4 1/2 oz.size|
|½ teaspoon||Ground red pepper|
|3 tablespoons||Minced onion|
|3 tablespoons||Minced green pepper|
|¾ cup||Sour cream|
SOURCE: Posted on GEnie F & W RT, Cat. 2, topic 2, message 169 by MILADY ~ Valerie Sousa. MM format by Ursula R. Taylor.
First prepare a place of crusty bread, cut in about 1½ inch cubes, trying to have every piece having some crust. Your choice of bread.
For Dip: Heat deviled ham, if any fat, drain it off. Add cornstarch and thicken over very low heat. Continue to heat on low, and add mustard, red pepper, onion and green pepper. Fold in sour cream, keep heating just to a simmer. Serve. Fork up a piece of bread and dunk it into the hot dip.