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!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the cooked livers from the heat and let them cool slightly.

Step 7

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.

Step 8

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.

Step 9

Serve the Jewish Dip chilled, garnished with parsley, alongside crackers, matzo, or challah bread.

Nutrition Facts

Serving size	1015.5 grams (1015.5g)

Amount per serving	% Daily Value*
Calories	1963

Total Fat 157.60g	202%
Saturated Fat 47.80g	239%
Polyunsaturated Fat 19.20g
Cholesterol 2179mg	726%
Sodium 7836mg	341%
Total Carbohydrate 45.20g	16%
Dietary Fiber 7.60g	27%
Total Sugars 20.30g
Protein 87.10g	174%

Vitamin D 323IU	1615%
Calcium 270mg	21%
Iron 30mg	166%
Potassium 1556mg	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.

Source of Calories

Fat: 72.8%

Protein: 17.9%

Carbs: 9.3%