2 pkgs Philadelphia Brand Cream Cheese (8 oz)
1/2 tsp. Louisiana Hot Sauce
1/3 cup Half-N-Half
1/2 tsp. Minor's Chicken Base
1 tsp. Frank Davis Sprinkling Spice
1/2 cup yellow onions, finely diced
1/2 tsp. garlic, minced
1/2 cup green onions, thinly sliced
1/3 cup parsley, minced
3/4 cup diced ham
3/4 cup diced Colby or mild cheddar cheese
Salt & coarse-ground pepper to taste
1 large bag Tostados for dipping
First, place the work bowl and blades onto your food processor. Then drop in the cream cheese (broken into small chunks) and add in the hot sauce, the Half-N-Half, the chicken base, and the sprinkling spice. Then turn the machine on. Ideally, you want to "cream" the mixture to a silky smooth consistency (but don't make it watery). About a minute or two at full speed should do it nicely.
Next, transfer the cream cheese base you just made to a large mixing bowl. Then with a rubber spatula, fold in the diced onions, garlic, green onions, parsley, diced ham, and diced cheese. Then mix everything together thoroughly until fully and uniformly blended. At this point, taste the mixture and adjust the salt and pepper if necessary.
Finally, place the finished dip into a serving bowl, sprinkle the top lightly with paprika, cover tightly with plastic wrap, and stash it in the refrigerator for at least three hours to "marry" before serving. The dip is best if served ice cold with crispy tostado chips.
Chef's Notes: The chicken base, while ordinarily available only to restaurateurs, is routinely sold to the public at Dorignac's Food Center on Veterans Blvd. Also note that only a food processor will produce the consistency necessary for the dip -- a blender is way too restrictive when it comes to total mixing. Finally, the ham and cheese flavor in this recipe becomes intense only after it rests in the refrigerator for several hours. Try to give it time to develop.