Yield: 2 1/2 cups
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken livers |
| ⅓ cup | Almonds, blanched; minced |
| 3 tablespoons | Butter (or marg.); melted |
| 3 tablespoons | Dry sherry |
| 2 tablespoons | Parsley; finely chopped |
| 1 tablespoon | Onion; grated |
| 1½ teaspoon | Anchovy paste |
| ¾ teaspoon | Basil leaves, dried |
| ½ teaspoon | Oregano leaves;drihed |
| ¼ teaspoon | Pepper |
| 6 slices | Bacon; cooked and crumbled |
Cook chicken livers in a small amount of boiling salted water about 5 minutes; drain well.
Place livers in container of food processor; process with metal blade until smooth. Add next 9 ingredients; processuntil smooth. Stir in crumbled bacon.
Spread dip on crackers or party rye bread.
SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.
From: Nancy Coleman (Cooking)
Submitted By LINDA SHORT On 11-01-95