Calling all chopped liver lovers! This veggie version of the classic gets equally happy oohs and ahhs from chopped liver bashers because this dip is just so darn good. Onions are browned forever to produce the deepest golden color, and then put in a food processor with nuts, hard-boiled eggs, and frozen peas. This results in the most delicious and versatile appetizer, which can be plated and molded as shown, served as sandwich spread, or as part of a mezze assortment of dips and crackers.
Recipe courtesy of The Flexible Chef Cookbook.
- Cook Time
- Prep Time
- 1/4 cup olive oil
- 3 large onions, diced or thinly sliced
- 1 (13-ounce) bag frozen peas
- 1 cup toasted pecans
- 3 large eggs, hard boiled
- 1 garlic clove, crushed
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup baby arugula or other baby greens
- Crackers (optional)
- Raw veggies
1. In a skillet over low heat, heat the oil and cook the onions, stirring frequently, until deeply browned, about 15 to 20 minutes.
2. Defrost the peas in a bowl of hot water for 5 minutes. Strain well.
3. Grind the pecans to a course meal in a food processor.
4. Add the caramelized onions and process for another 30 seconds. Add the peas, eggs, garlic, salt, cumin, and pepper. Pulse until combined and smooth, pausing to check consistency. Taste for seasoning.
5. To serve: Mound a few tablespoons of pate in a ring mold. Use the back of a spoon to press the pate in firmly so you aren’t left with gaps or air pockets. Top with a generous handful of baby arugula, if desired. Serve with crackers or veggies. This keeps in the refrigerator for 4-5 days.
The flavor improves with time, so prepare this the day before serving.
It’s important to cook the onions slowly, for a long time on low heat, to impart the caramelized sweetness. It’s the most important flavor of the pate.
Use this molded presentation other ways: For party dips like guacamole, chunky salsa, or bean dip or to plate rice, quinoa, or smashed sweet potato as a side or base for a plated main dish.
Swap toasted walnuts or almonds for pecans. In a pinch use canned peas—the color will be more muted but it will still taste good.