| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Dips, Sandwiches, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 8 | Garlic cloves | |
| 8 | oz | Cheese, cream |
| 1/4 | c | Cream, sour |
| 2/3 | tb | Sauce, worcestershire |
| 1 1/3 | ts | Mustard, Dijon |
| 3/16 | c | Almonds, chopped |
| 2 | tb | Onions, green, chopped |
| 1/3 | c | Cream, heavy |
INSTRUCTIONS
Position rack in lower third of oven and preheat to 300. Pour oil into small baking pan. Add garlic and stir to coat. Roast until garlic is golden and soft, about 45 minutes. Cool. Transfer garlic with oil to processor and chop. Add cream cheese, sour cream, Worcestershire sauce, and mustard and puree. Transfer to bowl. Stir in almonds and onions. Season with salt and pepper to taste. Beat cream to stiff peaks. Fold into cheese mixture. Cover and refrigerate several hours to allow flavors to mellow. Serve at room temperature. Great baked potato topping!
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