Title: Roasted Garlic Dip
Categories: Appetizer
Yield: 1 Servings
| 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 |
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.