Chopped liver is a liver pâté that is popular in Ashkenazi Jewish cuisine. It is often served on matzah or with rye bread as sandwiches. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. Chopped liver is high in protein, but also high in fat and cholesterol. There are low-fat, mock, and vegetarian alternatives, often made of a combination of peas, string beans, eggplant, or mushrooms.

The phrase "What am I, chopped liver?" is a Jewish English expression that signifies frustration or anger at being ignored on a social level. An explanation of the expression is that chopped liver was traditionally served as a side dish rather than a main course. The phrase, therefore, may have originally expressed a feeling of being overlooked, as a "side dish".

Chopped liver is made from chicken livers, hard-boiled eggs, onion, and some kind of fat, usually schmaltz. The liver is cooked and then chopped by hand or in a food processor until it resembles a rough pâté. Seasonings are salt and pepper, and the chopped liver is best served chilled. It is often served as an appetizer for Jewish holiday gatherings.