- 16 oz. Cream cheese, softened
- 2 cups Cloverdale tangy summer sausag, diced
- 16 oz. Baby dill pickles, drained and chopped
- 1/2 tsp. Dill weed
- Crackers for serving
- Using your mixer, beat cream cheese until smooth.
- Fold in sausage, pickles, and dill weed. Chill until ready to eat.
- Serve with your favorite crackers. Refrigerate leftovers.