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Ham Mousse

Prep Time:

10 mins.


1 1/4 cups

Turn deli ham into a creamy dip or spread in no time with help from Blue Plate® Mayonnaise. Pile it on crackers or make it the highlight of the party table by stuffing it into the Pâte à Choux puffs shown here.


  • 4 ounces cream cheese, softened
  • 1/4 cup Blue Plate® Mayonnaise
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Creole mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound deli ham, roughly chopped
  • 3 tablespoons chopped green onions


  1. Combine cream cheese, mayonnaise, heavy cream, lemon juice, Creole mustard, salt and cayenne pepper in the bowl of a food processor and process until smooth.
  2. Add ham and process until smooth. Scrape down sides of bowl, add green onions and process until smooth. Adjust seasoning to taste.
  3. Transfer mousse to a covered dish (or a pastry bag if using to stuff pastry puffs) and refrigerate until ready to use. Ham Mousse can be stored in refrigerator for up to 24 hours.

Kitchen Tip:

  • This recipe makes enough Ham Mousse to stuff about 24 freshly baked Pâte à Choux puffs or top a similar amount of crackers.