Ingredients
- 1 lb braunschweiger sausage
- 2 (8 ounce) cartons french onion dip
- 1/2 cup dill pickle, finely chopped
- 2 tablespoons milk
- 1 tablespoon prepared mustard
- 1/4 teaspoon hot pepper sauce
Recipe
- 1 beat all ingredients together with an electric mixer until well blended.
- 2 pack into 4 1-cup containers.
- 3 cover; refrigerate.
- 4 serve with vegetable dippers.
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