[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]PICKLE WRAP DIP[/title][fusion_text]Week of December 1st to 5th 2014
16 oz cream cheese softened
12 oz Buddig beef choppedÂ
16 oz baby dill pickles drained, diced
16 oz Ritz crackers
Combine cream cheese, chopped beef and diced pickles. Mix well. Serve on Ritz crackers. Refrigerate leftovers.
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