One of the real foods many people struggle with working into their diet is liver. It’s a nutrient power-house, especially for pregnant or nursing mothers and growing children. But I find that I’m the hardest one to please in this regard as the rest of my family loves it fried with onions. I, however, can’t get past the texture and the, well, livery taste.
Last week I did it: I made a recipe that is truly good, not just tolerable. With the leftovers from a liver-and-onion dinner, I got creative. Why not get the liver in small doses with a fun dip, rather than trying to choke down a whole steak all at once?
So here it is, a bacon-cheese dip that you can put on sourdough bread or dip veggies. I’ve found it’s a great go-to lunch when I need something quick. Bonus- my kids love it! Enjoy!
2-3 cooked calves-liver steaks
2 packages of organic cream cheese, or even better 2 cups of homemade cream cheese
5+ strips of cooked nitrate/nitrite free bacon
3 gloves of garlic
1/2 red onion
1 green pepper
salt to taste
Food-process, or very finely chop all ingredients separately. Then pure together until smooth. Chill and serve!