Steps to Make Ultimate My Mozzarella, Tomato & Ham Dip

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Before you jump to My Mozzarella, Tomato & Ham Dip recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us have been trained to think that comfort foods are terrible and must be avoided. However, if your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be altogether nourishing and it's good for you to consume them. There are several foods that really can raise your moods when you eat them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Grains can be great for driving away a terrible mood. Quinoa, barley, millet, etc are fantastic at helping you feel happier. They can help you feel full for longer also, which can help your mood too. It's not hard to feel depressed when you are starving! The reason these grains help your mood so much is that they are not hard to digest. These foods are easier to digest than others which helps kick start a rise in your sugar levels which in turn kicks up your mood to a happier place.

So you see, you don't have to turn to junk food or foods that are terrible for you to feel better! Try some of these tips instead.

We hope you got insight from reading it, now let's go back to my mozzarella, tomato & ham dip recipe. You can cook my mozzarella, tomato & ham dip using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make My Mozzarella, Tomato & Ham Dip:

1. You need 125 g of mozzarella.
2. Use 2 of cherry Tomatoes.
3. Get 2 tsp of Grated onion.
4. You need 4 tbls of Sour Cream.
5. Get 3 slices of cooked sliced ham.
6. Provide 1 pinch of salt.
7. Take 1 pinch of black pepper.
8. Use 1 tsp of dried parsley.

Steps to make My Mozzarella, Tomato & Ham Dip:

1. Chop everthing as tiny as you can and add to a bowl, onions,ham,mozzarella,tomatoes,parsley.save a little to sprinkle on top..
2. You can have this with crispy Toast or Crackers just dip and enjoy.
3. .

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