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1 can deviled ham -- underwood
1 brick Philadelphia cream cheese
(don't use spreadable- it has more carbs)
1 small can black olives - optional
parsley flakes - optional
How To Prepare:
Leave cream cheese out on the counter for 1/2 hour or so to soften. Beat on medium speed until brick is softer (sometimes I add a little
cream/water mixture to help it along). Add the whole contents of the can of deviled ham. Beat together until smooth and creamy.
If desired, garnish the top of the dip with olives and parsley. This dip is delicious stuffed into celery or even all by itself. I take this to parties and company loves it!!
NOTES : Counts for cream cheese, olives and parsley not included in totals (unknown sizes).
Carbs per serving - include all nutritional information if known: