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| Home -> [Appetizers] -> [Garlic-almond spread Recipe] |
Garlic-almond spread
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Appetizers |
Rating: |
0 |
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Ingredients:
| 3
| tbsp | Almonds | | 12
| | Cloves garlic, peeled | | 3
| tbsp | Peanut oil | | 8
| oz | Cream cheese, at room temp | | 1/4
| cup | Our cream | | 1
| tsp | Worcestershire | | 1
| tsp | Dijon mustard | | 2
| tsp | Chopped parsley, fresh----> | | 1
| tsp | Dry rosemary | | 2
| | Shallots, chopped | | | Salt and pepper, to taste | | 1/3
| cup | Heavy cream |
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Procedures:
| 1 | Toast almonds in a 325 oven for 10 min. chop. | | 2 | Lower heat to 275 and bake the garlic in the oil. | | 3 | You might want to cover it to prevent browning. | | 4 | Let the garlic cool,then blend it along with the oil in a f/p. | | 5 | Add cream cheese,sour cream,worcestershire,and mustard,blend well. | | 6 | Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again. | | 7 | Remove from f/p and place in a mixing bowl. | | 8 | Whip the cream and fold into the mixture. | | 9 | Pour into serving bowl and chill for 2 hrs. | | 10 | Serve at room temp |
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