4 slices bacon, diced
1/2 lb. chicken livers
1 green onion, chopped
1 tbsp. soy sauce
1/8 tsp. garlic salt
1 tbsp. white wine vinegar
1/2 tsp. Dijon mustard
1 tbsp. butter, melted
1 (6 oz.) can water chestnuts, drained, finely chopped
Crackers

1. In a medium skillet, cook bacon over medium heat until most of fat is removed but bacon is still soft.

2. Pat chicken livers dry with paper towels. Add liver and onions; saute over low heat until livers are slightly browned. Drain on paper towels.

3. In processor, combine cooked bacon, livers and onions, soy sauce, garlic salt, vinegar, mustard and butter. Blend until well mixed, but not smooth.

4. Spoon into a small crock or bowl. Stir in water chestnuts. Refrigerate at least 1 hour.