Ham and Cheese Monkey Bread with Honey Mustard Dipping Sauce
This Ham and Cheese Monkey Bread will surely be the star of your next party! Warm biscuits, gooey cheese, savory ham, and a honey mustard dipping sauce.
Ham and Cheese Monkey Bread
- 1 (16.3 oz) can refrigerated biscuits
- 2 cups diced cooked ham
- 1 cup shredded Monterey Jack cheese
- 1/4 cup unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded swiss cheese
- Green onions for garnish
Honey Mustard Dipping Sauce
- 1/2 cup 0% Plain Greek Yogurt
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon lemon juice
For the dipping sauce: Stir all the ingredients together in a small bowl and refrigerate until ready to use.
Preheat oven to 400 degrees F and grease a 9 inch round cake pan with cooking spray, place a lined baking sheet on the rack below to catch drips.
Remove biscuits from packaging and quarter each biscuit.
Place the biscuits, ham, and Monterey Jack cheese into a bowl.
Pour melted butter, garlic powder, and onion powder over the biscuit mixture while folding gently. Set aside.
Dump the entire mixture into the prepared pan. Press down to flatten the mixture out slightly, then sprinkle with shredded swiss.
Bake in preheated oven for about 30 minutes, or until the biscuits are cooked and golden brown.
Cover with foil if getting too brown.
Let stand 5 minutes before running a knife around the outside to loosen and flipping over onto a plate.
Garnish with green onions and serve with honey mustard dipping sauce.