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  Garlic-almond spread *** (tdrh33b).
 
Yield: 12 Servings
 
3 tb Almonds      12 ea Cloves garlic; peeled
3 tb Peanut oil      8 oz Cream cheese; at room temp
1/4 c Our cream;      1 ts Worcestershire
1 ts Dijon mustard      2 ts Chopped parsley;fresh---->
1 ts Dry rosemary      2 ea Shallots; chopped
1 x Salt and pepper; to taste      1/3 c Heavy cream
 Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and bake the garlic in the oil. You might want to cover it to prevent browning. Let the garlic cool then blend it along with the oil in a f/p. Add cream cheese sour cream worcestershire and mustard blend well. Add nuts parsley rosemary shallots salt and pepper blend again. Remove from f/p and place in a mixing bowl. Whip the cream and fold into the mixture. Pour into serving bowl and chill for 2 hrs. Serve at room temp...enjoy cj :) FROM: CAROLE TOSO (TDRH33B)

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