Budget-Friendly Slow Cooker Split Pea and Ham Dip

Name: Budget-Friendly Slow Cooker Split Pea and Ham Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (200 g) dried split peas, sorted and rinsed, sorted through for debris, rinsed well; 4 cups (960 ml) vegetable broth or chicken broth, low-sodium; 1½ cups (225 g) diced ham, preferably from a ham steak or leftover ham, cut into small ¼-inch (6 mm) dice; 1 whole (150 g) yellow onion, medium, finely diced; 1 whole (120 g) carrot, medium, finely diced; 2 clove (6 g) garlic clove, minced, minced; 1 whole bay leaf, dried; ½ teaspoon (1 g) dried thyme; ¼ teaspoon (1.3 ml) freshly ground black pepper; 2 tablespoon (30 g) unsalted butter (optional); ½ cup (120 ml) sour cream or Greek yogurt, at room temperature (optional)

From the MyKitchenBank Kitchen

A creamy, savory split pea dip made effortlessly in a slow cooker with diced ham, vegetables, and broth. Perfect for parties, potlucks, or casual entertaining—this dip builds rich flavor with minimal hands-on effort and budget-friendly ingredients. Serve warm with crackers, bread, or vegetable crudités.

Prep: 10 min
Cook: —
Wait: 6 hr
Total: 6 hr 10 min
Makes: About 3 cups (720 ml) dip; serves 8 as an appetizer

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Ingredients

8 servings

1 cup (200 g) dried split peas, sorted and rinsed, sorted through for debris, rinsed well
4 cups (960 ml) vegetable broth or chicken broth, low-sodium
1½ cups (225 g) diced ham, preferably from a ham steak or leftover ham, cut into small ¼-inch (6 mm) dice
1 whole (150 g) yellow onion, medium, finely diced
1 whole (120 g) carrot, medium, finely diced
2 clove (6 g) garlic clove, minced, minced
1 whole bay leaf, dried
½ teaspoon (1 g) dried thyme
¼ teaspoon (1.3 ml) freshly ground black pepper
2 tablespoon (30 g) unsalted butter (optional)
½ cup (120 ml) sour cream or Greek yogurt, at room temperature (optional)

Equipment (6)

3.5- to 5-quart slow cooker
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon or ladle
Immersion blender or regular blender (optional, for smoother texture)

Steps

Before you start

Gather all ingredients and measure them before adding to the slow cooker
If using canned ham, drain any excess liquid first
Have a slow cooker (3.5- to 5-quart) ready and clean

1
Prepare and combine ingredients
- In your 3.5- to 5-quart slow cooker, combine the sorted and rinsed split peas, vegetable broth, diced ham, onion, carrot, minced garlic, bay leaf, thyme, and black pepper.
- Stir well to ensure all ingredients are evenly distributed.
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Tip: Sorting and rinsing the split peas removes debris and any stones; this prevents biting down on something hard in the finished dip.
2
Cook on low
- Cover the slow cooker and cook on the low setting for 5 to 6 hours.
- The split peas should break down completely and become very soft, and the broth should reduce slightly to a thicker consistency.
- Stir occasionally (about every 1.5 to 2 hours) to prevent sticking and to ensure even cooking.
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Ready when: Split peas are completely tender and break apart easily when mashed with a spoon; mixture is thick and creamy
Tip: Slow cooker cooking times vary by model. If the mixture seems too thick at 4.5 hours, add ¼ cup (60 ml) more broth and check again at 5 hours.
3
Remove bay leaf
- Using a slotted spoon or tongs, fish out and discard the bay leaf from the slow cooker.
4
Blend or mash for desired texture
- For a smooth dip, use an immersion blender directly in the slow cooker and blend until completely smooth, about 1 minute.
- For a chunkier, more rustic texture, use a potato masher to break down the peas and ham until the dip reaches your preferred consistency.
- Either way, aim for a thick, spreadable texture that clings to a cracker.
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Ready when: Dip is either smooth and pourable or chunky and thick, depending on your preference
Tip: If using a regular blender, work in batches (about 2 cups / 480 ml at a time) to avoid splashing hot liquid. Let cool for 5 minutes first.
5
Finish and season
- Stir in the butter (if using) until melted and fully incorporated.
- If adding sour cream or Greek yogurt, fold it in gently until the dip is smooth and creamy.
- Taste and adjust seasoning with additional salt and black pepper as needed.
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Ready when: Butter is melted and sour cream is evenly blended throughout; no visible streaks
Tip: Add sour cream just before serving to keep the dip warm without curdling. Do not add it directly to the slow cooker on high heat.
6
Serve warm
- Transfer the dip to a serving bowl or keep it warm in the slow cooker on the warm setting.
- Serve with your choice of crackers, toasted bread slices, or vegetable crudités.
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Tip: If keeping warm in the slow cooker, stir every 15 minutes to prevent a skin from forming on the surface.

Good to know

Tips

For extra creaminess without sour cream, reserve ½ cup (120 ml) of the slow cooker liquid before blending, then stir it back in after blending to thin and loosen the dip slightly.
If ham is very salty (such as from a ham steak or canned ham), rinse it under cold water and pat dry before dicing to reduce excess sodium in the final dip.
Serve this dip alongside crusty bread, water crackers, or vegetable crudités like carrots, celery, and bell peppers for contrast.
This recipe scales well: double it in a larger slow cooker (6-quart) for a crowd, extending the cook time by 30 minutes to 1 hour.

Make ahead

You can prepare the slow cooker the night before: combine all ingredients except the butter and sour cream in the insert, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook on low for 5 to 6 hours. Add butter and sour cream as directed just before serving.

Storage & reheating

Refrigerator: Transfer cooled dip to an airtight container and store for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth if needed. Freezer: Freeze in an airtight container (omit sour cream if freezing) for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. Do not freeze if sour cream has already been added, as it may separate.

Substitutions

diced ham, preferably from a ham steak or leftover ham → smoked turkey, diced, or bacon bits (use 1 cup / 150 g). Smoked turkey offers a leaner option with similar flavor; bacon bits add smokiness and crunch.
vegetable broth or chicken broth, low-sodium → chicken broth or ham broth (saved from cooking ham). Chicken or ham broth adds extra richness; use a low-sodium version to control salt levels.
sour cream or Greek yogurt → cream cheese (3 oz / 85 g, softened) or heavy cream (¼ cup / 60 ml). Cream cheese creates a tangier richness; heavy cream adds silkiness without tang.
carrot, medium → celery (1 stalk, finely diced) or bell pepper (½ red pepper, finely diced). Celery adds a subtle herbal note; bell pepper brings sweetness and color.