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Tangy Summer Sausage Dill Pickle Dip
Course
Appetizer
Print Recipe
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Ingredients
16
oz.
Cream cheese, softened
2
cups
Cloverdale Tangy Summer Sausage, 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.