German Liverwurst Dip

Total Time
Prep 5 mins
Cook 0 mins

For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents.

Ingredients Nutrition


  1. Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
  2. Add all the other ingredients, mixing well, then place in serving bowl.
  3. Optional: if you want to be really decadent, top it with crumbled bacon.
  4. May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
  5. Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.


Most Helpful

Yowser! I grew up with this! We used a little horseradish in it. We used minced dill pickles and no sweet relish. No one when I was growing up knew about yogurt so we used sour cream or in a pinch used cottage cheese, mashed. We served with saltine crackers. Thanks for posting! This brought back memories and I will have to make it just for me.!

Montana Heart Song April 26, 2007

Perhaps I added a bit too much mayo but this definitely has potential. A family member suggested adding horseradish and I think that would add a nice kick.

sugaree April 23, 2007

This was really quite good, I was afraid that it was too runny as I mixed it in the food processor. But it set up in the fridge overnight. I think it really needs time for the flavours to mingle particularly the onion. I also added some dill as I thought it needed some added depth. Unfortunately my liverwurst wasn't that flavourful; next time I'll make it with a better quality liverwurst!

Chickee September 21, 2007

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