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