Ingredients
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1
-
1/2
-
2
-
2
-
1
-
1/4
-
1/4 - 1/2
-
-
-
-
-
-
-
-
Directions
German Liverwurst Dip, For those of us – and I know you’re out there! – who really do like liverwurst I love the stuff! This recipe came from my grandparents , This is delicious spread on rye bread , Unfortunately, I did not like this AT ALL used Recipe #85437 for the liverwurst, and since I did not like that either, I suppose that is likely the problem used a full cup of Greek-style yogurt to try to get a better texture It was still more like a spread than a dip I think I would like this better with a grocery-store liverwurst (smoked?) However, my family thought the concept was weird, anyway, so I probably won’t make it again
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Steps
|
1
Done
|
Blend the Liverwurst and Sour Cream Until Smooth and Creamy (adding Extra Sour Cream to Get to Your Preferred Texture)- a Food Processor Works Well For This. |
|
2
Done
|
Add All the Other Ingredients, Mixing Well, Then Place in Serving Bowl. |
|
3
Done
|
Optional: If You Want to Be Really Decadent, Top It With Crumbled Bacon. |
|
4
Done
|
May Be Served at Room Temperature or Chilled; Makes About 1 3/4 Cups of Dip. |
|
5
Done
|
Dippers: Cucumber, Celery, Bell Pepper Strips, Radishes, Cauliflower, Asparagus, Cocktail Rye Bread, Lavasch Crackers, Wasa, Etc. |
