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Ham and Crab Dip



Quantity Ingredient
125 ml (½ cup) Piller’s Black Forest Ham, finely chopped
2 cans (240 g) crab meat, drained
15 ml (1 Tbs.) fresh rosemary, chopped
20 ml (1 ½ Tbs.) chives, finely chopped (divided)
500 g (16 oz.) Mascarpone cheese
15 ml (1 Tbs.) extra virgin olive oil
125 ml (½ cup) onions, finely chopped
1 bag corn or tortilla chips



Heat a large non-stick frying pan over medium/high heat. Add olive oil and onions; sauté until onions start to soften. Add ham, crab meat, rosemary, and one tablespoon chives; sauté for 2 to 3 minutes. Add cheese and stir until completely melted. Remove from heat and place in a serving bowl. Garnish with remaining chives and serve warm with corn chips.

Chef D’s Tip: The dip looks extra great on purple corn chips.