Roasting the garlic mellows it into a mild nutty flavor. This is a popular dip for parties.
Prep Time: 30 minutes
Cook Time: 1 hours,
Ingredients:
- 16 cloves garlic, peeled
- 1/4 cup unblanched sliced almonds, chopped
- 3 tbsp olive oil
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 2 tsp Dijon mustard
- 1 tsp Worchestershire sauce
- 2 tbsp chopped fresh parsley
- 1 tsp dried rosemary leaves, crushed
- 2 shallots, chopped
- 3 tbsp whipping cream
- 1/4 tsp Tabasco sauce (or any hot sauce)
Preparation:
Preheat oven to 275 degrees F.Place garlic in a shallow, oven-proof casserole, drizzle with olive oil, and toss to coat. Bake in preheated oven for about 30 minutes. Remove from oven and let cool in the oil for at least 30 minutes.
Place almonds in a heavy frypan over high heat and toast the almonds until they are lightly browned. Let cool.
Scrape garlic and oil into a food processor and puree until smooth. Add cream cheese, sour cream, mustard and Worcestershire sauce. Process until well-blended. Add the almonds, parsley, rosemary, shallots, whipping cream and Tabasco sauce. Pulse until incorporated, but not completely smooth.
Scrape spread into a glass serving dish and chill for 4 hours. Serve with melba toast, butter crackers, matzoh crackers, or saltines. May be made up to a day in advance. Refrigerate leftovers in a covered container and use within 1 day.
Yield: 2 cups
