Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 cup | Mayo |
| 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.