1 cup liverwurst
1/2 cup sour cream
1/4 cup white onion, minced
1 tablespoon dill pickle relish
1 tablespoon Dijon mustard
1/2 teaspoon white pepper
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 3/4 cups of dip.
SUGGESTED DIPPERS: Cucumbers, Radishes, Asparagus
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