This is such a decadent way to get organ meat into your diet – use it with small squares of Low-carb bread on an appetisers platter, or spread on vegie slices.
- 1 Tbsp butter
- 1 garlic cloves, chopped
- 1 onion, chopped
- 250g chicken livers, trimmed and chopped
- 2 Tbsp dry sherry
- 90g cream cheese, softened
- Tabasco sauce to taste
- Salt and pepper to taste
Melt the butter in a medium saucepan over moderate heat. Stir in garlic, onion and livers.
Reduce heat to low and simmer for about 10 minutes, until livers are tender and no longer pink.
Place liver mixture with the remaining ingredients in a food processor (or use a stick blender) and blend until smooth.
Transfer to a bowl or ramikin and refrigerate for 2 hours before serving.
Serve on cucumber slices, seed crackers or small squares of low carb bread.