8ouncesblock cheddar cheese, diced into small cubes
¼cupsmall-diced red onion
Instructions
Whisk together 1 cup mayonnaise, 2 Tablespoons sour cream, 2 Tablespoons dried ranch seasoning, 2 teaspoons finely chopped fresh dill, 1 teaspoon granulated sugar, 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder,1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, until smooth.
Add 3 (12 ounce) packages frozen peas, thawed, 2 cups small-diced cooked ham, 8 ounces block cheddar cheese, diced into small cubes and 1/4 cup small-diced red onion to the bowl. Stir to combine until everything is coated in the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together. Give the salad a good stir before serving as some of the dressing may pool at the bottom of the bowl.
Serve the salad chilled and enjoy!
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can make this ahead of time, in fact, it's recommended since it needs a few hours to chill to help the flavors meld.
You can trade out the red onion for green onion or diced shallots, if needed.
Feel free to try other cheese options like blue cheese crumbles, colby jack, monterey jack, pepper jack, and Swiss cheese.
You can add other veggies like broccoli, cauliflower, and matchstick carrots. You may need to adjust the amount of peas or dressing.
Store leftovers in the fridge for up to 5 days. Don't try to freeze it. It won't turn out well.