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Cream cheese, ham and egg spread

updated

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Ingredients for 8 servings:

  • 200 g cream cheese
  • 150 g cooked ham
  • 150 g Emmental or Gouda, sliced
  • 2 hard-boiled eggs
  • 1 pickle(s)
  • 1 onion(s)
  • 1 small apple
  • 1 cup of yogurt, approx.
  • Mustard
  • Parsley and/or chives
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

A hit on every buffet

Chop all ingredients and mix together. Add enough yogurt until the spread reaches the desired consistency. Season with pepper and mustard. Add salt just before serving, once the spread has thoroughly infused. Can be prepared a day in advance and will keep well afterward. Enough for about 500g of baguette. Very filling. Serve with baguette, party rolls, or pumpernickel. I’ve shared this recipe countless times, and everyone is always thrilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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