Rich and Creamy Chopped Liver Recipe

If you’re craving a nostalgic, hearty dish that’s full of flavor and easy to make, this Chopped Liver recipe is a must-try! Made with just a few simple ingredients, calf liver, onions, and seasonings. This traditional Jewish comfort food is rich, creamy, and satisfying. Whether you serve it as a spread on crackers or as a protein-packed side dish, it’s the perfect recipe for holidays, family gatherings, or anytime you want something special and savory.

Why You’ll Love Chopped Liver Recipe

• It’s packed with rich, savory flavor. The combination of sautéed onions and tender calf liver creates a deep, satisfying taste that’s hard to beat. Every bite is creamy and delicious with just the right amount of seasoning. It’s a classic for a reason!

• It’s incredibly easy to make. This recipe uses just a handful of ingredients and simple steps that anyone can follow. No complicated techniques or hard-to-find items—just real food made simply. It comes together in under 30 minutes!

• Perfect for holidays or everyday meals. Whether you’re preparing a traditional holiday spread or just want something hearty for lunch, chopped liver fits the bill. It’s comforting, protein-rich, and always feels a little bit special. Serve it on crackers, toast, or as part of a mezze platter.

• You can make it ahead of time. Chopped liver stores beautifully in the fridge, which makes it great for meal prep or hosting. The flavors even improve after a few hours, making it even more delicious the next day. Just chill and serve when ready.

• It’s naturally gluten-free and low carb. No flour, breadcrumbs, or added sugars here—just wholesome ingredients. If you’re following a special diet, this recipe fits right in without needing substitutions. It’s a clean, healthy dish with old-fashioned charm.

Ingredients For Chopped Liver Recipe

• 1 lb calf liver, sliced – This is the star of the recipe! Calf liver is milder and more tender than beef liver, which makes it ideal for a smooth and flavorful chopped liver.
• 3 onions, chopped – Chopped and sautéed until golden brown, onions add sweetness and depth to the liver mixture.
• 2 tbsp olive oil – Used to cook both the onions and liver, olive oil brings everything together with a rich, slightly fruity flavor.
• 3/4 tsp salt – Brings out the natural flavors and balances the richness of the liver.
• 1/4 tsp pepper – Adds a touch of warmth and spice to the final dish.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Chopped Liver

• Non-stick frying pan – Ideal for sautéing the onions and cooking the liver without sticking or burning.

• Food processor with steel blade – This ensures the liver and onions are blended into a perfectly smooth and creamy consistency.

• Measuring spoons – Helps you add the right amount of salt, pepper, and oil.

• Spatula – Useful for stirring the onions and flipping the liver slices while they cook.

How To Make Chopped Liver

Heat 1 tbsp olive oil in a non-stick frying pan over medium-high heat. Add the onion and cook, stirring every minute, for 4 minutes, until lightly browned.

Heat remaining 1 tbsp oil on the frying pan and add the liver. Cook, flipping the slices every 2 minutes, for 5 minutes or until the liver is cooked through (the internal temperature is at least 165F).

Let liver and onion cool for 10 minutes.

Add cooked liver, onion, salt and pepper to the food processor fitted with a steel blade. Process for 1 minute or until smooth.

Serving Suggestions

• Serve chopped liver chilled or at room temperature as a delicious appetizer spread on challah bread, French baguettes, or crackers.

• Add it to a charcuterie or appetizer platter alongside garlic dill pickles, olives, and fresh cucumber spears for a traditional deli-style presentation.

• Use it as a flavorful filling in sandwiches or low-carb wraps for a hearty, protein-packed lunch.

• Pair it with hard-boiled eggs or a Persian cucumber salad for a classic Eastern European meal.

• Garnish with a sprinkle of paprika or chopped parsley for a pop of color before serving.

Tips For Success

• Use fresh calf liver for the best flavor and texture – Calf liver is milder and more tender than beef liver. Fresh liver gives a cleaner, less metallic taste. If using frozen, thaw it completely in the fridge before cooking.

• Don’t overcook the liver – Overcooked liver can turn dry and grainy. Cook it just until it reaches 165°F internally and is no longer pink. Flip every 2 minutes to cook it evenly.

• Brown the onions properly – Lightly browned onions add sweetness and depth to balance the liver. Sauté them for about 4 minutes, stirring often so they don’t burn. They should be golden and soft.

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• Let the liver and onions cool before blending – Cooling helps prevent overheating your food processor and ensures a smoother blend. Let them rest for about 10 minutes after cooking. This also helps the flavors come together.

• Blend to your desired texture – Process the mixture for about 1 minute until smooth and creamy. For a chunkier texture, pulse a few times instead of blending continuously. Stop and check the consistency.

• Taste and adjust seasoning before serving – Once blended, taste the chopped liver. You can add more salt or pepper to fit your preference. Optional: add garlic powder or chopped hard-boiled egg for extra flavor.

• Chill before serving for best results – Refrigerate for at least a few hours to let the flavors develop. The texture becomes firmer and the taste more balanced. Serve cold or at room temperature.

Variations And Substitutions

• Use chicken livers instead of calf liver – Chicken livers are often used in Jewish-style chopped liver recipes. They have a softer texture and a milder, slightly sweeter flavor than calf liver. You’ll cook them the same way, but they may need slightly less time. This variation is also more budget-friendly and widely available.

• Add hard-boiled eggs for a traditional touch – Many classic chopped liver recipes include chopped or blended hard-boiled eggs. Eggs help mellow the richness of the liver and add extra creaminess. You can mix in one or two peeled eggs during the blending step. This version is common in Ashkenazi-style Jewish recipes.

• Make it dairy-free and kosher – This recipe is naturally dairy-free, which makes it perfect for kosher meals. Just be sure to use kosher liver and cooking utensils if following kosher dietary laws. You can serve it with matzo for Passover or with challah for Shabbat. The flavor and texture stay true to tradition without any dairy added.

• Try caramelizing the onions for deeper flavor – If you have extra time, cooking the onions low and slow until fully caramelized adds a rich sweetness. This brings out more complexity in the finished spread. It takes longer—about 20-30 minutes—but is worth it if you love sweet-savory flavor. It also makes the chopped liver darker and more robust in taste.

• Add garlic or spices for a flavor twist – For a bit of variety, you can add minced garlic, garlic powder, smoked paprika, or even a dash of cayenne pepper. These additions give your chopped liver a bold flavor boost. Start small and taste as you go. This is a great way to make the recipe your own.

• Make it low-fat by reducing the oil – If you’re watching fat intake, you can reduce the olive oil to 1 tablespoon total. Just be sure to use a good non-stick pan and stir frequently to prevent sticking. The flavor will still shine through with the liver and onions. It’s an easy way to lighten things up without sacrificing taste.

• Serve it vegan-style with mushrooms and lentils – For a plant-based twist, you can skip the liver altogether and use sautéed mushrooms and cooked lentils instead. Blend them with onions, olive oil, and seasonings for a vegan “mock chopped liver.” It’s earthy, savory, and surprisingly close in flavor. Great for guests with dietary restrictions.

Storage and Reheating

• Refrigerator – Store chopped liver in an airtight container in the fridge for up to 4 days. The flavor actually improves after chilling for a few hours, making it perfect for making ahead.

• Freezer – You can freeze chopped liver if needed. Place it in a freezer-safe container or wrap tightly with plastic wrap and foil. It will keep for up to 2 months. Thaw overnight in the refrigerator before serving.

• Reheating – Chopped liver is traditionally served cold or at room temperature, so no reheating is necessary. However, if you prefer it warm, you can gently heat it in a skillet over low heat, stirring often, until just warmed through. Do not overheat, or it can dry out.

• Serving After Storage – After refrigeration or freezing, give it a good stir before serving to restore its creamy texture. Garnish with parsley or paprika to freshen up the look if desired.

Frequently Asked Questions

Can I make chopped liver ahead of time?

Yes, chopped liver is a perfect make-ahead dish. In fact, it tastes even better after chilling in the refrigerator for a few hours. The flavors have time to blend and deepen, and the texture becomes firmer and easier to spread. Just store it in an airtight container in the fridge until you’re ready to serve.

What kind of liver is best for this recipe?

Calf liver is preferred because it’s milder and more tender than beef liver. It has a smoother texture and a less intense flavor, which makes it ideal for chopped liver. Chicken livers are also a popular alternative, especially in traditional Jewish recipes. Either option works well depending on your personal taste and availability.

Can I freeze chopped liver?

Yes, chopped liver can be frozen, but with a few considerations. The texture may change slightly after freezing and thawing, becoming a bit more grainy. To freeze, place it in a freezer-safe container with a tight seal. Let it thaw in the refrigerator overnight before serving, and give it a stir to refresh the texture.

How do I serve chopped liver?

Chopped liver is typically served cold or at room temperature. You can spread it on crackers, matzo, or slices of rye bread. It also makes a great addition to a holiday table, charcuterie board, or as a protein-rich dip for veggies. Some people like to garnish it with chopped parsley or a dash of paprika for a finished look.

Is chopped liver healthy?

Liver is rich in protein, iron, and vitamin A, making it a highly nutritious food. However, it is also high in cholesterol, so it’s best enjoyed in moderation. If you’re watching your fat intake, you can reduce the amount of oil used in the recipe. When balanced with vegetables and whole grains, chopped liver can be part of a healthy meal.

Can I add eggs to chopped liver?

Yes, adding hard-boiled eggs is a traditional variation that many people love. It adds creaminess, balances the richness of the liver, and slightly softens the flavor. Simply add one or two peeled hard-boiled eggs to the food processor when blending. This creates a more mellow and smooth spread.

What can I use instead of liver for a vegetarian version?

If you want to make a vegetarian or vegan version, you can use cooked mushrooms and lentils. These ingredients create a similar savory and earthy flavor. Blend them with sautéed onions, olive oil, and spices to mimic the texture of traditional chopped liver. It’s a great option for guests with dietary restrictions.

How long can chopped liver sit out at room temperature?

For food safety, chopped liver should not sit out at room temperature for more than 2 hours. If serving at a party, keep it chilled until ready to serve, and place it on a cold plate or over ice if it will be out for a while. Any leftovers should be returned to the fridge promptly. Keeping it cool helps maintain both flavor and safety.

Other Easy Liver Recipes

Chicken Livers with Caramelized Onions – Tender chicken livers are pan-fried to perfection and paired with sweet caramelized onions for a rich, flavorful dish.

Air Fryer Chicken Liver Bites – Tender chicken livers are pan-fried to perfection and paired with sweet caramelized onions for a rich, flavorful dish.

Air Fryer Beef Liver with Onions – A quick and healthy low-carb meal, this air fryer beef liver with onions is bold, hearty, and ready in under 15 minutes.

Garlic Butter Chicken Liver Skillet – Sautéed in a rich garlic butter sauce, this chicken liver skillet is full of bold flavor and comes together fast for a satisfying meal.

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