Ingredients Jump to Instructions ↓

  1. 16 cloves garlic, peeled

  2. 1/4 cup unblanched sliced almonds, chopped

  3. 3 tbsp olive oil

  4. 8 ounces cream cheese, room temperature

  5. 1/4 cup sour cream

  6. 2 tsp Dijon mustard

  7. 1 tsp Worchestershire sauce

  8. 2 tbsp chopped fresh parsley

  9. 1 tsp dried rosemary leaves, crushed

  10. 2 shallots, chopped

  11. 3 tbsp whipping cream

  12. 1/4 tsp Tabasco sauce (or any hot sauce)

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 275 degrees F. Place garlic in a shallow, oven-proof casserole, drizzle with olive oil , and toss to coat. Bake in preheated oven for about 30 minutes. Remove from oven and let cool in the oil for at least 30 minutes. Place almonds in a heavy frypan over high heat and toast the almonds until they are lightly browned. Let cool. Scrape garlic and oil into a food processor and puree until smooth. Add cream cheese , sour cream , mustard and Worcestershire sauce . Process until well-blended. Add the almonds, parsley, rosemary , shallots , whipping cream and Tabasco sauce. Pulse until incorporated, but not completely smooth. Scrape spread into a glass serving dish and chill for 4 hours. Serve with melba toast, butter crackers, matzoh crackers, or saltines. May be made up to a day in advance. Refrigerate leftovers in a covered container and use within 1 day. Yield: 2 cups


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