Roasted Garlic Dip

Course : Dips
Serves: 6
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3 tablespoons chopped almonds
12 cloves garlic -- peeled
3 tablespoons peanut oil
8 ounces 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
1 teaspoon salt and pepper -- to taste
1 cup milk -- to thin

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.

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