Jewish Dip
Savor the rich, old-world flavors of this classic Jewish Dip, a beloved dish rooted in tradition and filled with comforting simplicity. Made with creamy chicken livers, sweet caramelized onions, and hard-boiled eggs, this recipe is elevated by the addition of schmaltz (rendered chicken fat) for authentic depth and indulgence. Seasoned with salt, black pepper, and optional garlic for a touch of boldness, this dip is perfect for spreading on crackers, matzo, or a slice of warm challah. Whether blended into a smooth pâté or left with a rustic, chunky texture, this kosher-inspired appetizer comes together with just 20 minutes of prep and a quick chill to let the flavors meld beautifully. Garnished with a sprinkle of fresh parsley, it’s an irresistible dish for gatherings and celebrations alike. Perfect for those searching for traditional Jewish recipes or crowd-pleasing chicken liver pâté alternatives!
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Recipe Information
Ingredients
- 500 grams chicken livers
- 2 pieces large onions
- 3 pieces eggs
- 4 tablespoons chicken schmaltz (rendered chicken fat) or vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 clove garlic (optional, minced)
- 2 tablespoons parsley (optional, for garnish)
Instructions
Begin by cleaning the chicken livers. Trim away any connective tissue or visible fat. Rinse them well and pat them dry with a paper towel.
Peel and finely slice the onions. Heat 2 tablespoons of schmaltz or oil in a large skillet over medium heat. Add the onions and sauté until golden brown and caramelized, about 10-15 minutes. Stir occasionally to prevent burning.
While the onions are cooking, hard-boil the eggs. Place the eggs in a small pot, cover them with water, and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Remove from the heat, run the eggs under cold water, peel, and set aside.
Once the onions are caramelized, remove them from the skillet and set aside. Add the remaining 2 tablespoons of schmaltz or oil to the same skillet, and increase the heat to medium-high.
Add the chicken livers to the skillet and cook until browned on the outside and just cooked through on the inside, about 5-7 minutes. Avoid overcooking to keep them tender. If using garlic, add it during the last 1-2 minutes of cooking.
Remove the cooked livers from the heat and let them cool slightly.
In a food processor or using a meat grinder, combine the cooked livers, caramelized onions, hard-boiled eggs, salt, and black pepper. Blend until smooth or leave slightly chunky, according to your preference.
Taste and adjust seasoning as needed. Allow the dip to rest in the refrigerator for at least 1-2 hours before serving to let the flavors meld.
Serve the Jewish Dip chilled, garnished with parsley, alongside crackers, matzo, or challah bread.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 2179 mg | 726% | |
| Sodium | 7836 mg | 341% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 20.3 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 270 mg | 21% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
