Anne's Hot Ham and Swiss Dip

Anne's Hot Ham and Swiss Dip


"My friend gave me this recipe for a hot, easy appetizer. It is very simple to make for get-togethers. If you like hot ham and Swiss sandwiches, you will love this!"

Ingredients 2 h 10 m {{adjustedServings}} servings 483 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1476 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.
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Reviews 32

  1. 36 Ratings

Linda Glenn

I've made this dip several times and EVERYWHERE I take it, I get begged for the recipe! I take it pot-lucks and parties, and it is ALWAYS the only dish that never has any leftovers! I've made it with ham, and also with sliced deli turkey and have had rave reviews both ways. The only change I've made is to add about 1 cup of sour cream and different kinds, and bigger amounts, of shredded cheeses, about 4 cups. Monterey Jack/Colby mix works really well with the turkey. I'm making it again this weekend, and I'm going to try shaved roast beef this time with Mozzarella cheese. Two BIG thumbs up to Anne for making me look like a genius!!


I made this recipe with an Aussie twist. Instead of serving it on rye bread, I gutted the inside of a damper,(Like Cobb bread)and baked this in the oven on a low temp,with the filling, until the damper & filling were crusty and hot. Absolutely delicious!


I made this for a church potluck and it was the star of the show! I combined all the ingredients in a saucepan first so they were warm and then put it in my little crockpot. It kept it warm all day. I served it with french bread. It is definitely a keeper. I might try it over potatoes or chicken breasts next time!