Garlic-Almond Spread
Yield
4 cupsPrep
10 minCook
25 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
almonds
|
|
| 12 | each |
garlic cloves
peeled, minced |
|
| 3 | tablespoons |
peanut oil
|
|
| 8 | ounces |
cream cheese
at room temperature |
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 2 | teaspoons |
parsley leaves
fresh |
|
| 1 | teaspoon |
rosemary leaves
dry |
|
| 2 | each |
shallots
chopped |
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
almonds
|
|
| 12 | each |
garlic cloves
peeled, minced |
|
| 45 | ml |
peanut oil
|
|
| 231.2 | ml/g |
cream cheese
at room temperature |
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
dijon mustard
|
|
| 1E+1 | ml |
parsley leaves
fresh |
|
| 5 | ml |
rosemary leaves
dry |
|
| 2 | each |
shallots
chopped |
*
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Toast almonds in a 325℉ (160℃). oven for 10 min.
Chop. Lower heat to 275℉ (140℃). and bake the garlic in the oil.
You might want to cover it to prevent browning.
Let the garlic cool, then blend it along with the oil.
Add cream cheese, sour cream, worcestershire, and mustard, blend well.
Add nuts, parsley, rosemary, shallots, salt and pepper, blend again.
Remove from frying pan and place in a mixing bowl.
Whip the cream and fold into the mixture.
Pour into serving bowl and chill for 2 hours. Serve at room temperature.
