Summer Sausage Dippers Recipe

Slice and arrange

Wash the mini sweet peppers and cherry tomatoes. Halve and seed the peppers, then slice each half into long dippers if preferred. Wash the cucumber and cut into 3–4 inch sticks (about 8–10 sticks). Pat the summer sausage dry with a paper towel and slice thinly (about 1/8 inch). Arrange the sliced sausage, pepper halves, cucumber sticks and cherry tomatoes on a large platter or 2 smaller serving boards so guests can grab dippers easily.

Soften & combine

Place the softened cream cheese in a medium bowl. Whisk briefly to smooth, then add the Greek yogurt and stir until fully combined and creamy.

Add the Dijon mustard, honey, chopped chives, chopped dill, smoked paprika, garlic powder, salt, pepper and lemon zest (if using). Stir thoroughly until the mixture is smooth and the seasonings are evenly distributed. Taste and adjust salt, pepper, or honey for sweetness as desired.

If you prefer a thinner dip, stir in 1–2 tablespoons of water or milk (dairy or non-dairy) until you reach the desired consistency. Transfer the dip to a small bowl for serving.

Place the dip bowl in the center of the platter with the arranged dippers and crackers around it. Sprinkle the dip with a pinch of smoked paprika and the chopped microgreens or parsley for color, if using.

Serve immediately at room temperature. Guests can spear or pick a summer sausage slice, vegetable stick or cracker and dip into the creamy yogurt-cream cheese dip. Leftovers: cover and refrigerate dip and prepped vegetables separately for up to 3 days; crackers store separately to retain crunch.