Bavarian Liverwurst Dip
Submitted by LP31700
Creamy Bavarian liverwurst dip blended with sour cream, Dijon mustard, onion, and pickle relish. A rich, savory 10-minute appetizer spread for cocktail rye, crackers, and fresh vegetables.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
10 minLiverwurst lovers, this one’s for you.
Smooth, rich liverwurst gets blended with sour cream until velvety, then Dijon mustard, minced onion, pickle relish, and white pepper round it out with just enough tang and bite to keep things interesting.
It takes all of 10 minutes, requires zero cooking, and makes about 1 ¾ cups of dip that disappears fast at any gathering.
Set it out with cocktail rye bread, lavash crackers, cucumber rounds, cherry tomatoes, and crisp radishes for a German-inspired appetizer spread that stands out from the usual hummus-and-chips routine.
Kitchen Tips
- Bring the liverwurst to room temperature before blending for the smoothest, creamiest texture
- Start with less Dijon and taste as you go; you can always add more but you can’t take it back
- This dip actually improves after a few hours in the fridge, so making it ahead is a smart move
- Try it as a spread on dark rye toast points for a quick canape
Ingredients
Directions
Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well.
May be served at room temperature or chilled.
Makes about 1 ¾ cups of dip.
SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
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