German Liverwurst Dip

• 1 cup liverwurst
• 1/2 cup sour cream or 1/2 cup plain yogurt
• 2 tablespoons dried minced onion flakes or 1/4 cup fresh minced onion (red onion could be nice)
• 2 tablespoons dill pickle relish
• 1 tablespoon prepared Dijon mustard, to taste
• 1/4 teaspoon white pepper
• 1/4 - 1/2 teaspoon garlic powder, to taste

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.

liverwurst, sour cream, onion, dill pickle, mustard, white pepper, garlic

Taken from www.food.com/recipe/german-liverwurst-dip-46294 (may not work)