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Liver Dip
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1 pound beef liver
2 Cups beef bouillon
1 tablespoon minced onion
1 teaspoon garlic powder
1 Container plain yogurt (16 oz.)
Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days. Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones
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