Garlic-Almond Spread

Recipe Ingredients

3 tablespoons	45ml	Almonds
12		Garlic - peeled
3 tablespoons	45ml	Peanut oil
8 oz	227g	Cream cheese - at room temp
1/4 cup	59ml	Our cream
1 teaspoon	5ml	Worcestershire
1 teaspoon	5ml	Dijon mustard
2 teaspoons	10ml	Chopped parsley - fresh----
1 teaspoon	5ml	Dry rosemary
2		Shallots - chopped
		Salt and pepper - to taste
1/3 cup	78ml	Heavy cream

Recipe Instructions

Toast almonds in a 325F oven for 10 minutes, then chop.

Lower heat to 275F 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 in a f/p.

Add cream cheese, sour cream, Worcestershire, and mustard, blend well.

Add nuts, parsley, rosemary, shallots, salt, and pepper, blend again.

Remove from f/p and place in a mixing bowl. Whip the cream and fold into the mixture.

Pour into serving bowl and chill for 2 hrs. Serve at room temp.

Source:
The Pillsbury Family Cookbook (1963)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.