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Tangy Summer Sausage Dill Pickle Dip

Course Appetizer
Print Recipe Pin Recipe
Tangy Summer Sausage Dill Pickle Dip

Ingredients
  

  • 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

Instructions
 

  • 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.