| 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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