Ingredients
1 carton (8 ounces) spreadable chive and onion cream cheese1/2 cup mayonnaise3 tablespoons 2% milk1 cup cubed fully cooked ham1 cup shredded cheddar cheese3 tablespoons chopped sweet red pepper1 tablespoon minced chives1 tablespoon minced fresh parsley1 garlic clove, mincedCREAM PUFFS:1 cup water1/2 cup butter, cubed1/4 teaspoon seasoned salt1/8 teaspoon garlic powder1/8 teaspoon onion powder1 cup all-purpose flour4 large eggs1 cup shredded cheddar cheese1 tablespoon minced fresh parsley1 tablespoon minced chivesAdditional minced fresh parsley and chives
Preparation
In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use.
In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.
