Title: Sherried Liver Spread
Categories: Appetizer Southern
Yield: 212 Servings

1 1/2	lb	Chicken livers
1/3	c	Almonds, blanched; minced
3	tb	Butter (or marg.); melted
3	tb	Dry sherry
2	tb	Parsley; finely chopped
1	tb	Onion; grated
1 1/2	ts	Anchovy paste
3/4	ts	Basil leaves, dried
1/2	ts	Oregano leaves;drihed
1/4	ts	Pepper
6	sl	Bacon; cooked and crumbled

Cook chicken livers in a small amount of boiling salted water about 5 minutes; drain well.

Place livers in container of food processor; process with metal blade until smooth. Add next 9 ingredients; processuntil smooth. Stir in crumbled bacon.

Spread dip on crackers or party rye bread.

SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.

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