| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spreads | 2 | 1/2 cups | |
INGREDIENTS
| 1 1/2 | lb | Chicken livers |
| 1/3 | c | Almonds, blanched; minced |
| 3 | tb | Butter (or marg.); melted |
| 3 | tb | Dry sherry |
| 2 | tb | Parsley; finely chopped |
| 1 | tb | Onion; grated |
| 1 1/2 | ts | Anchovy paste |
| 3/4 | ts | Basil leaves, dried |
| 1/2 | ts | Oregano leaves;drihed |
| 1/4 | ts | Pepper |
| 6 | sl | Bacon; cooked and crumbled |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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