Foie Aux Oignons Dip

• 4 slices thick-cut bacon
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup sliced or slivered almonds, blanched if desired
• 1 small white or yellow onion, diced (1/2 cup)
• 1 1/2 pounds chicken livers, halved
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon coarse-ground black pepper
• 1 teaspoon hand-rubbed fresh sage or 1/2 teaspoon ground dried sage
• 4 ounces cream cheese, at room temperature
• 1/4-1/3 cups dry white wine
• 1 tablespoon chopped parsley

1. Cut bacon into thin strips. In a 4-quart saucepan, cook and stir bacon over medium heat until crispy and golden. Remove bacon to a plate lined with paper toweling and set aside.
2. Carefully spoon or pour bacon grease from saucepan. Add butter and almonds and cook over medium heat until almonds just begin to color; place in a small bowl and set aside.
3. Add onions to saucepan and cook over low heat, stirring occasionally, until softened and just beginning to caramelize, about 15 minutes. Stir in chicken livers, turn heat to medium-low and cook gently until they are cooked through, about 5 minutes.
4. Remove from heat and add Worcestershire sauce, salt, pepper, sage, cream cheese, reserved almonds and 1/4 cup wine. Process with an immersion blender until smooth, adding additional wine if the mixture seems too thick. (Or transfer contents to a food processor fitted with a metal blade and process until smooth.) Taste, and adjust seasoning if necessary. Stir in parsley and reserved bacon by hand. Transfer to a serving bowl and refrigerate. Remove from refrigerator 15 minutes before serving; serve with bagel chips, rye toasts or sesame crackers.

bacon, butter, white, chicken livers, worcestershire sauce, kosher salt, coarseground black pepper, sage, cream cheese, white wine, parsley

Taken from food52.com/recipes/9010-foie-aux-oignons-dip (may not work)