1/2 lb. chicken livers
2 tbsp. butter
1 clove of garlic - pressed and minced
3 tbsp. Baccardi dark rum
8 oz. cream cheese - softened
1/4 c. plain yogurt
1/2 tsp. salt and pepper
1/4 tsp. crumbled basil (optional)

Cut chicken livers in small pieces, sauté in butter and garlic until cooked through. Remove from heat, stir in Baccardi rum. Cool. Combine mixture in blender with cream cheese, yogurt, salt, pepper, and basil. Blend until smooth. Chill several hours and serve with crackers. Yields 1 1/3 c.