Chicken liver and onion dip (3 1/2)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| 2 | tablespoons | Dry Onion Soup Mix |
| ½ | pounds | Chicken Livers |
| ½ | teaspoon | Worcestershire Sauce |
| 4 | slices | Bacon; cooked crisp |
| 1 | Hard-Boiled Egg; sliced | |
| ¼ | cup | Mayonnaise |
Directions
Combine water and dry onion soup mix, set aside. In small saucepan simmer chicken livers in water to cover for 8-10 minutes, or till tender. Drain and cool. Put onion soup mixture, livers, egg, mayonnaise and Worcestershire sauce in blender and blend almost smooth. Stir in ⅔ of bacon, crumbled and chill. When serving top with remaining crumbled bacon.
Serve with assorted crackers or corn chips.
Recipe by: Lois - Paris '76
Posted to TNT Recipes Digest by "Francis E. Morgan" <femorgan@...> on May 16, 1998