Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   chopped almonds
  12      cloves        garlic -- peeled
   3      tablespoons   peanut oil
   1      8 oz pkg      cream cheese -- at room temperature
     1/4  cup           sour cream
   1      teaspoon      Worcestershire sauce
   1      teaspoon      Dijon mustard
   2      tablespoons   chopped fresh parsley
   1      teaspoon      dried rosemary
   2      large         shallots -- chopped
                        salt and pepper -- to taste
                        milk -- to thin

Preparation:

Toast almonds in a preheated 325F oven for 10 minutes. Remove from oven, lower heat to 275F. In an ovenproof dish with a cover, place the oil, then the garlic cloves. Cover and bake at 275F for 40 minutes, or until tender but not brown. Let garlic cool. Place garlic and oil in a blender or food processor. Whirl for a few seconds. Add cream cheese, Worcestershire, mustard and sour cream. Blend well. Add the parsley, almonds, rosemary, shallots and salt and pepper. Blend again. Check consistency. If too thick, add a little milk and blend. Scoop out into a serving bowl and chill at least 2 hours. Makes about 1 1/2 cups.