Roasted Garlic and Almond Spread Recipe

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