Yields: 0


101-22-11 very good, easy

By Julesong on November 16, 2002

Prep Time: 5 mins
Total Time: 5 mins
Yield: 1.75 cup, approx

About This Recipe

"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."

1 cup liverwurst
1/2 cup sour cream or 1/2 cup plain yogurt
2 tablespoons dried minced onion flakes or 1/4 cup fresh minced onions ( red onion could be nice)
2 tablespoons dill pickle relish
1 tablespoon prepared Dijon mustard, to taste
1/4 teaspoon white pepper
1/4-1/2 teaspoon garlic powder, to taste


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.
Add all the other ingredients, mixing well, then place in serving bowl.
Optional: if you want to be really decadent, top it with crumbled bacon.
May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.

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