My mom had this little recipe attributed to my Aunt Jane in her box of recipe index cards. It’s not one that I remember either of them ever making in my lifetime, and it’s a very ’70s little thing, cute in its quaintness. I decided to mix it up for Thanksgiving this year, since we’d have some people to help eat it. But then I worried that it might be a little too retro, so I went out and bought some nice cheeses to pad out our appetizer selection. And while this dip isn’t bad, it just couldn’t compete with a nice triple-cream brie.

But if you like ham, and you like dip, give this a try when you don’t make it compete against more contemporary charcuterie options. Serve it with crackers and cut celery and carrots, or maybe use it as a sandwich spread.

8 ounces cream cheese, softened
1/3 cup mayonnaise
1 family-sized can of deviled ham (~17 lbs., or use 4 4.25-oz cans)
2 tablespoons chopped pimentos
1 green onion, chopped
1/4 teaspoon Worcestershire sauce

Mix everything together and serve.