Bavarian Party Dip is a Cincinnati Ohio creation of liverwurst with cream cheese, onions and olives served up on Ritz crackers or party rye bread.
Bavarian Party Dip
By Sue Lau | Palatable Pastime
Bavarian Party Dip is my recipe of the day for a blogging event for Football Food recipes. We are sharing snacks for the game and this recipe honors “Who Dey?” as the Cincinnati team’s food of choice.
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The dip is called Bavarian, but that only has to do with the German style liverwurst spread. Or braunschweiger. The recipe does not hail from Germany at all. It comes from Cincinnati.
That is notorious for the odor it has so many people don’t usually like it. But here in German settled “Porkopolis” (Cincinnati), folks on the West side have come up with a way to make it tasty.
The onion and olive take the stink right out. You might notice I am a little dubious about the meat, but made it for my husband. My brother used to like it too but braunschweiger was never my thing.
However, I happily ate 4-5 crackers with this on top and didn’t have the usual reaction to it. So if you have somebody who likes braunschweiger or liverwurst, give this a try. Others at your game watching party may be in for it too.
And of course, all the Bengals fans. They say it’s not a party unless you have this and the Hanky Panks. Obviously the little party rye bread is sold out all over town. It’s a ‘Nati thang.
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Bavarian Party Dip
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Bavarian Party Dip
Bavarian Party Dip
Ingredients
Bavarian Party Dip (yield 2 cups):
- 8 ounces braunschweiger or liverwurst
- 8 ounces cream cheese (at room temperature)
- 1/2 cup finely minced onion
- 1/4 cup minced pimento stuffed olives
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Stir together ingredients.
- Garnish with a few more chopped olives if you like.
- Serve on Ritz crackers or rye party bread.
Notes
Nutrition
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