- 1. BRAUNSCHWEIGER DIP
- Room temperature. Mix Braunschweiger, cream cheese (three-fourths ... with crackers or party bread.
Ingredients: 6 (cheese .. olives .. sauce ...)
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- 2. BRAUNSCHWEIGER DIP
- Soften braunschweiger and Philadelphia cream cheese. ... olives and finely chopped parsley.
Ingredients: 8 (cheese .. garlic .. juice .. mayonnaise .. onion ...)
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- 3. BRAUNSCHWEIGER DIP
- Beat braunschweiger and cream cheese. Add remaining ingredients. Mix well. Put in refrigerator. Serve on small party rye bread.
Ingredients: 6 (cheese .. parsley .. sauce ...)
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- 4. BRAUNSCHWEIGER DIP
- Mix thoroughly. The longer it sets the more flavor it gets. Serve on chips or crackers, etc. May be kept in refrigerator for about 2 weeks.
Ingredients: 3 (cream .. sausage ...)
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- 5. BRAUNSCHWEIGER DIP
- Mix ingredients together well and refrigerate.
Ingredients: 5 (cream .. sauce .. temperature ...)
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- 6. BRAUNSCHWEIGER DIP
- Mix with mixer (it's easier!) and chill overnight or for several hours. This makes enough for a large crowd. For a smaller amount:
Ingredients: 10 (sauce .. sm. ...)
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- 7. BRAUNSCHWEIGER DIP
- Combine and beat until smooth. Serve.
Ingredients: 5 (cream .. sauce ...)
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- 8. BRAUNSCHWEIGER DIP
- Mix all together very well. Chill for several hours. Good for a week.
Ingredients: 6 (juice .. onion .. sauce ...)
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- 9. BRAUNSCHWEIGER BALL
- Mix the first 3 ingredients and mold into a ball. Place into refrigerator to firm if necessary. Mix the remaining ingredients and use to "ice" the ...
Ingredients: 6 (cheese .. dip .. sauce .. sugar ...)
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- 10. BRAUNSCHWEIGER PATE
- Mold all ingredients into shape. Can be "iced" with cream cheese and garnished. Serve with crackers.
Ingredients: 7 (milk .. sauce .. spread .. sugar ...)
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