Yield: 1 servings
|3||Heads garlic, separated & pe|
|¼ cup||Oil (flavored if possible)|
|2 teaspoons||Worcestershire sauce|
|1½ teaspoon||Dijon mustard|
|1 cup||Toasted, chopped almonds|
|1 cup||Sour cream|
|¼ cup||Fresh, chopped parsley|
|2 teaspoons||Ried rosemary, ground to pow|
|1 tablespoon||Eamond seasoning|
|Alt/pepper to taste|
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.