Braunschweiger Spread

If you grew up in the Midwest, chances are somebody’s aunt brought this to every holiday gathering and it vanished before the main course hit the table.

Braunschweiger gets whipped smooth with diced onion, sweet pickles, and a splash of pickle juice for tang.

Shape it into a ball, chill it, then frost the whole thing in a cream cheese coating thinned with a little milk and salad dressing.

Let it set up overnight in the fridge so the flavors meld together.

Serve it with sturdy crackers and watch people hover around the appetizer table all night.

Pro Tips

• Let the braunschweiger come to room temperature before mixing so it blends smooth
• Dice the pickles and onion fine so every bite has even flavor
• The 24-hour chill is worth the wait; it firms up the ball and lets the cream cheese frosting set properly
• Garnish with chopped parsley or a ring of crackers for a classic potluck presentation