1 (8 oz.) pkg. cream cheese or neufchatel cheese, softened
1/2 c. mayonnaise or sour cream
1 tsp. chopped parsley
1 (4 1/2 oz.) can deviled ham
Hot pepper sauce to taste

Place all ingredients in blender and blend thoroughly. (The consistency is that used for dip.) Chill and serve as dip or as topping for crackers. While room temperature, dip may be place in pastry bag to put onto crackers quickly. Yield: about 1 1/3 cups.