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Weaver's Lebanon Bologna Dip
2 - 8 oz. packages of cream cheese (room temp)
1/2 lb. chunk of Weaver's lebanon bologna (very cold)
2 Tablespoons Long's Horseradish (drained)
1/4 tsp. black pepper
1/2 tsp. of lemon juice
Stir Long's Horseradish into cream cheese. Add black pepper and lemon. Shred very cold bologna as if you are shredding cheese. Stir bologna into cream cheese mixture. Chill to spread on crackers or serve at room temp. This is especially good on triscuits. It may also be spread thickly on triscuits (when chilled) and VERY briefly broiled to brown the tops! When I do this, I sprinkle a very small amount of parmesan on the tops to help it brown before it melts off the cracker.
Note: Submitted by Misty Wintsch