• 1-lb. Tallgrass Beef Liver, cubed
• 2 cups beef bouillon
• 1 tbsp minced onion
• 1 tsp. garlic powder
• 16-oz. plain yogurt
In a saucepan, cover cubed liver with the bouillon and simmer until completely cooked; drain. Place liver and remaining ingredients in a food processor and blend until smooth. Add extra bouillon or water if needed to achieve desired consistency. Refrigerate immediately. Use within 3-4 days.
To “serve,” dip dog biscuits into dip and give to Fido.
Yields 5 cups.
Recipe courtesy of CDKitchen.com.