- 1 lb. Wimmer’s Braunschweiger
- 2 cups onion sour cream dip
- ½ cup finely chopped dill pickle
- 2 tablespoons milk
- 1 tablespoon prepared mustard
- ¼ teaspoon hot pepper sauce
- Beat all ingredients together with blender or electric mixer until smooth.
- Pack in 4 – 1 cup containers.
- Cover and refrigerate.
- Serve with vegetable dippers and assorted crackers.
- Makes 4 cups.
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