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Garlic-Almond Spread

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Submitted by jonknight9

YIELD

4 cups

PREP

10 min

COOK

25 min

READY

2 hrs

Ingredients

3 45
TABLESPOONS ML ALMONDS
12 12
EACH EACH GARLIC CLOVES
peeled, minced
3 45
TABLESPOONS ML PEANUT OIL
8 231.2
OUNCES ML/G CREAM CHEESE
at room temperature
¼ 59
CUP ML SOUR CREAM
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML DIJON MUSTARD
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh
1 5
TEASPOON ML ROSEMARY LEAVES
dry
2 2
EACH EACH SHALLOTS
chopped *
79
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 458 84% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 221mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 26% Vitamin C 17%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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