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
about 3 cups
slices thick-cut bacon
(1/2 stick) unsalted butter
sliced or slivered almonds, blanched if desired
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.