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
Test Kitchen Notes
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
slices thick-cut bacon
(1/2 stick) unsalted butter
sliced or slivered almonds, blanched if desired
small white or yellow onion, diced (1/2 cup)
1 1/2 pounds
chicken livers, halved
coarse-ground black pepper
hand-rubbed fresh sage or 1/2 teaspoon ground dried sage
cream cheese, at room temperature
dry white wine
- 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.