- 16 cloves garlic -- peeled
- 1/4 c. sliced almonds -- chopped
- 3 T. olive oil
- 8 oz. cream cheese -- at room temperature
- 1/4 c. sour cream
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 2 T. chopped fresh parsley
- 1 tsp. dried rosemary leaves -- crushed
- 2 shallots -- chopped
- 3 T. whipping cream
- 1/4 tsp. hot sauce
Preheat the oven to 275 degrees F.
Place the garlic in a shallow baking dish, drizzle with the olive oil, and toss to coat. Roast the garlic in the preheated oven for about 30 minutes. Remove the roasted garlic from the oven and allow it to cool in the oil for at least 30 minutes.
Meanwhile, place the almonds in a heavy frying pan over high heat and toast them until they are lightly browned. Allow them to cool.
Scrape the garlic and oil into the bowl of a food processor and puree the mixture until it's smooth. Add the cream cheese, sour cream, mustard and Worcestershire sauce. Process until it's well-blended. Add the almonds, parsley, rosemary, shallots, whipping cream and hot sauce. Pulse until mixed, but not completely smooth.
Scrape the spread into a serving dish and chill for 4 hours before using.
- Yields: about 2 cups
- Preparation Time: a little over an hour