1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1 tablespoon sherry
1 can (5 ounces) chunk ham, drained and flaked
2 tablespoons water chestnuts, chopped
2 tablespoons onion, minced
1/2 teaspoon dried dillweed
1/4 cup bacon bits or pieces
3 tablespoons pecans, finely chopped

Beat the cream cheese until light and fluffy. Add the sour cream and sherry; beat until smooth. Stir in the ham, water chestnuts, onion, and dillweed. Cover and refrigerate for at least 1 hour. Stir in the bacon and pecans just before serving. Serve on crackers or with vegetables for dipping.

Servings: 8

Submitted by: Canned Food Alliance