Ingredients
- 1 can (4 1/2 oz.) deviled ham
- 1/4 cup sour cream
- 3 tblsp. chopped dill pickle
- 1/4 cup butter
- 2 tsp. lemon juice
- melba toast
- pimiento-stuffed olives (for garnish)
Directions
Mix deviled ham, sour cream, and chopped pickle. Refrigerate several hours. Cream the butter with the lemon juice until fluffy. Spread butter mixture on melba toast. Top with deviled ham spread and garnish with slices of pimiento-stuffed olives. Makes about 3/4 cup spread.
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Submitted 6/13/05.
Source: The American Family Cookbook
Submitted By: Teresa Johnson
techgoddess@att.net
Deviled Ham Canapes