• Ingredients:

    • 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.