2 tsp dried rosemary or 1 tsp fresh, finely minced
1 cup sour cream
1 cup mayonnaise
1/4 cup chopped parsley
1 1/2 cups (6 oz) blanched almonds, toasted and chopped
Instructions
Preheat oven to 375; place garlic heads in small baking dish and drizzle with oil; cover dish with foil and roast 30 minutes until tender; cool.
Puree garlic in blender with Worcestershire, mustard and rosemary; combine sour cream and mayonnaise in bowl; add garlic puree, parsley and almonds; add kosher salt and pepper to taste.
Refrigerate 2 hours to allow flavors to blend; serve with raw vegetables and crackers.
Originally Submitted
3/20/2010
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You can add this Roasted Garlic Almond Dip recipe to your own private DesktopCookbook.