Crock-Pot Ham and Swiss Dip

Crock-Pot Ham and Swiss Dip

Crock-Pot Ham and Swiss Dip

With Easter around the corner, I am always looking for ways to use up the leftover Ham we have from dinner. The kids and I do the usual and slice up ham for ham and eggs in the morning and the usual ham sandwiches for lunch or ham salad. This Crock-Pot Ham and Swiss Dip is a great addition to those activities.

I am always searching for other ways to find other recipes for ham and happened to be at a relatives last year for Easter and she served this wonderful dip Crock-Pot Ham and Swiss Dip.

I took a couple slices of leftover ham and chopped them up into smaller bite size pieces. You need about 2 cups (give or take as it would not hurt to have a little extra ham in this dip) of chopped ham.

I served this dip hot out of the slow cooker. I used a Rye and Pumpernickel swirl bread and sliced the bread into fourths. A plain Rye would be good too or even just some crackers.

Tips for this recipe:

  • Leftover ham is the best to use for this recipe. You can also use lunch meat or some stores sell chopped ham in the cold section.
  • When a recipe calls for mayonnaise, use mayonnaise and not Miracle Whip. I love Miracle Whip on my sandwiches but mayonnaise has a different taste.
  • Shredded Mozzarella Cheese can be used in substitute for the Swiss Cheese. Slightly different flavor, but still a really good dip.
Crock-Pot Ham and Swiss Dip
Crock-Pot Ham and Swiss Dip

Crock-Pot Ham and Swiss Dip

Ham and Swiss Cheese in an easy to make and delicious dip made in the slow cooker. 5 ingredients and 2 hours to a tasty dip. Serve with slices of rye bread.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine American
Servings 6 People


  • 1 8oz Cream Cheese cubed
  • 2/3 Cup Mayonnaise
  • 2 Cups Cooked Ham diced
  • 2 Cups Shredded Swiss Cheese
  • 1 Tablespoon Prepared Spicy Brown Mustard


  • Add all ingredients to a 4 qt crock-pot.
  • Cover and Cook on LOW for 2 hours stirring occasionally.
  • Serve on WARM with pieces of rye bread.
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