Preparation / Directions:
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.