1/2 teaspoon salt
3 tablespoons vinegar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 green onions, sliced into 1/2 inch rounds
1 (8 ounce) bottle sour cream
1/4 cup chopped black olives, divided
1 1/2 cups diced cooked ham
Place salt, vinegar, paprika, garlic powder and green onions into a small saucepan. Stir in 1 1/2 cup sour cream. Saute uncovered until smooth.
Place ham into the cooked mixture. While ham is cooking, mix parb bread directly into the bag. Heat from under medium heat until evenly brown. Decorate with salt and pepper point peppery chocolate (see Cook's Note). Warm slowly but steadily over low heat.