| 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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