Poor Man’s Pâté
This recipe was featured in a Schweigert Meats’ “Little Meat Cookbook” from the 1960s.
Servings: 10
Ingredients
- 1 pkg. Schweigert Braunschweiger
- 1 clove garlic, mashed
- 1 Tbsp. fresh parsley, chopped
- ½ small onion, minced
- 3 oz. bean dip
- 1 Tbsp. lemon juice
- 8 oz. sour cream
- Paprika
- Chopped parsley
Instructions
- Mix Braunschweiger, garlic, parsley, onion, bean dip, and lemon juice together and pat into molded shape. Refrigerate overnight.
- Before serving, spread with sour cream and sprinkle with paprika and garnish with parsley.
- Serve with crackers or chips.
