1 c  Chopped cooked ham
2    Chopped hard cooked eggs
1 pk (3-oz) soften cream cheese
1 ts Dijon mustard
3    Mushrooms finely chopped
1 tb Finely chopped onion
3 tb Melted butter

Place ham, eggs, cream cheese, mustard, mushrooms and onion in a food
processor and process, using a pulsing action. Do not puree. Pack mixture
in one or two small crocks and cover with a thin layer of melted butter.
Refrigerate overnight. Serve with warm buttermilk biscuits.