AuthorRetroRuth
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From Ten P.M. Cookbook, Good Housekeeping Magazine, 1958

Tested Recipe!

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 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.

Heart-And-Dart Dip

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