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Bavarian Party Dip - is made with braunschweiger, liverwurst, liver sausage, or whatever you might call it, this dip recipe is tangy, creamy, and SO easy to make!
I know I have mentioned that my Mom wasn't the best cook.
It wasn't so much that she wasn't a good cook, it is just that she fell into that 70's easy meal era. She and my father both worked at a casino, so her hours were weird, and cooking really wasn't something she relished the idea of after 8 hours on her feet.
So she went to the favorites of the day. TV dinners, canned soup casseroles, boxed dinners, etc. Then, of course, the things she did cook were veggies, that I absolutely hated.
Brussels sprouts, broccoli, cauliflower, you know the things that "stink" when you cook them? I have since then developed a love for all of them, but as a child, the last thing you wanted to eat was something that made the house funky!
Oh, and she loved to broil tomatoes with the canned Parmesan cheese sprinkled on top (aka stinky cheese). OhhEmmmGeeee did that make the whole house smell awful!!
Now it is awesome to me, then? Ummm not so much!
However, she was the queen of party foods. Side dishes like her Creamy Pea Salad were requested by so many people over and over again and really is a fabulous memory from my childhood.
She also made dips and cheese balls all of the time, especially around the holidays.
This Bavarian Party Dip was one that would disappear just about as soon as it hit the table. So simple, rich, and creamy, everyone loved it spread on good ol' Ritz crackers, but this time I decided to use one of my favorite party dip vehicles, pretzel chips.
I personally think just about every dip tastes better on a pretzel. It must be the German coming out in me, I don't know?
Side note - isn't it funny that around St Patrick's Dad everyone instantly becomes Irish and during Oktoberfest, we are all German?
I giggle because I really am Irish and German, with a dash of Scottish thrown in. A mutt yes, but a red-headed (naturally) girl with a ton of attitude, and a bit of temper thrown in for spice.
Oh ya, then there is that whole I love beer and whiskey thing too!
I know some people shy away from using braunschweiger because it is kin to liverwurst, but I happened to love liver as a kid so it didn't freak me out when I found out what it was.
But if you think about it, chicken liver pâté is considered a fancy food and really, all liverwurst is the pork version. It is super rich, full of flavor, no funky taste like liver can give you. To me, it just begs to be mixed with cream cheese and eaten by the shovel full on your favorite cracker.
Kevin's Dad, who was German, requested this from me on a monthly basis. He would just spread it on bread and eat it as a sandwich!
Oh, if you want to make it exactly as my Mom did, chill the dip for about 30 minutes, roll it into a ball and then roll it in parsley flakes. That was the true way to do it in her book!
Yield: 20 1-ounce servings
Bavarian Party Dip
This dip is creamy and tangy with just a hint of onion. BONUS you can make it in 5 minutes!
prep time: 5 MINScook time: total time: 5 mins
1 pound Braunschweiger
- 4 ounces cream cheese
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced
- Pretzel chips, or Ritz crackers
- Bring the braunschweiger and cream cheese to room temp.
- Heat olive oil in a small skillet over medium heat.
- Saute the onions until soft, about 5 minutes
- Combine the braunschweiger, cream cheese, and onions together in a medium bowl until well blended.
- Serve dip with pretzel chips, or crackers.
- Store the leftover dip the refrigerator in an airtight container.
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If you like this recipe, you might also enjoy these.
Buffalo Chicken Dip AKA Chicken Crack
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This post contains affiliate links. As always, all opinions are my own.
I combined the braunschweiger and cream cheese in Cuisinart. Then I stirred in several chopped green onions instead of sautéed onions. Delicious, and no cooking involved!!
My guests demolished it!!
Bobbi | Bobbi's Kozy Kitchen
Such a great idea!!
Bobbi | Bobbi's Kozy Kitchen
I love hearing that!