| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 3 | Heads garlic, separated & pe | |
| 1/4 | c | Oil (flavored if possible) |
| 2 | ts | Worcestershire sauce |
| 1 1/2 | ts | Dijon mustard |
| 1 | c | Toasted, chopped almonds |
| 1 | c | Sour cream |
| 1 | c | Mayo |
| 1/4 | c | Fresh, chopped parsley |
| 2 | ts | Ried rosemary, ground to pow |
| 1 | tb | Eamond seasoning |
| Alt/pepper to taste |
INSTRUCTIONS
Position rack in lowest third of the oven and preheat at 300 Put garlic cloves in a baking dish and toss with oil.> Bake until soft and golden, about 40 minutes. Put baked garlic into blender with worchestershire and mustard and whirl till garlic is finely chopped. Scrape into a bowl and stir in almonds, sour cream, alomonds, herbs, may. Season to taste with S/P. Cover and refrigerate at least 2 hours. Overnight is better. Let stand at room temp. and hour before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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