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Author Notes: That sure sounds a lot better than "Liver and Onions Dip," doesn't it? I'm a glutton for this stuff, though, and I scare most people away from it when I call it by its American name so I don't have to share it with too many people. - betteirene - betteirene
Food52 Review: Chicken livers plus caramelized onions plus bacon—What could go wrong with that trio? I fell in love with this from first bite and haven’t been able to stop eating it since. The cream cheese gives it a smooth consistency and the nuts add a little crunch. Just note that the chicken livers were too much for my immersion blender to tackle, so I used a food processer instead. - AndreaLynn
Makes about 3 cups
- 4 slices thick-cut bacon
- 1/4 cup (1/2 stick) unsalted butter
- 1/3 cup sliced or slivered almonds, blanched if desired
- 1 small white or yellow onion, diced (1/2 cup)
- 1 1/2 pounds chicken livers, halved
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse-ground black pepper
- 1 teaspoon hand-rubbed fresh sage or 1/2 teaspoon ground dried sage
- 4 ounces cream cheese, at room temperature
- 1/4-1/3 cups dry white wine
- 1 tablespoon chopped parsley
- Cut bacon into thin strips. In a 4-quart saucepan, cook and stir bacon over medium heat until crispy and golden. Remove bacon to a plate lined with paper toweling and set aside.
- Carefully spoon or pour bacon grease from saucepan. Add butter and almonds and cook over medium heat until almonds just begin to color; place in a small bowl and set aside.
- Add onions to saucepan and cook over low heat, stirring occasionally, until softened and just beginning to caramelize, about 15 minutes. Stir in chicken livers, turn heat to medium-low and cook gently until they are cooked through, about 5 minutes.
- Remove from heat and add Worcestershire sauce, salt, pepper, sage, cream cheese, reserved almonds and 1/4 cup wine. Process with an immersion blender until smooth, adding additional wine if the mixture seems too thick. (Or transfer contents to a food processor fitted with a metal blade and process until smooth.) Taste, and adjust seasoning if necessary. Stir in parsley and reserved bacon by hand. Transfer to a serving bowl and refrigerate. Remove from refrigerator 15 minutes before serving; serve with bagel chips, rye toasts or sesame crackers.
Our herbs could use a helping hand.
When I dip, you dip, we dip.
Time to Celebrate!
Food52 takes home the gold.
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