AuthorRetroRuth
From Ten P.M. Cookbook, Good Housekeeping Magazine, 1958
Tested Recipe!
[cooked-sharing]
4.25 oz can deviled ham
6 oz cream cheese
1 tsp lemon juice
1 tsp horseradish
Stick pretzels
1
From foil, cut out 2 7"-long hearts. Place one on top of the other. Fold edges over to make a rim.
2
Combine deviled ham, cheese, lemon juice, and horseradish. Spoon into the heart.
3
Stick pretzels into ham dip.
4
Since pretzels soften on standing, serve most of the pretzels in a small bowl on the side.
Ingredients
4.25 oz can deviled ham
6 oz cream cheese
1 tsp lemon juice
1 tsp horseradish
Stick pretzels
Directions
1
From foil, cut out 2 7"-long hearts. Place one on top of the other. Fold edges over to make a rim.
2
Combine deviled ham, cheese, lemon juice, and horseradish. Spoon into the heart.
3
Stick pretzels into ham dip.
4
Since pretzels soften on standing, serve most of the pretzels in a small bowl on the side.
