Categories: Dips, Meats, German 
      Yield: 2 servings 
  
      1 c  Liverwurst                        1/2 c  Sour cream 
    1/4 c  White onion; minced                 1 ts Dill pickle relish 
      1 ts Dijon mustard                     1/2 ts White pepper 
  
  Blend the liverwurst and sour cream until smooth and creamy.  Add all the 
  other ingredients, blending well.  May be served at room temperature or 
  chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, 
  Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers