Another easy recipe from An Herbal Bedfellow, but this garlic cheese spread needs 8 hours of refrigerator time to set.
3 heads ( about 30 cloves) garlic, peeled
2 T. vegetable oil (olive oil works well also)
2 t. white wine vinegar
1 1/2 t. Worchestershire sauce
1 pkg. ( 8 oz.) cream cheese, softened
1 1/4 c. slivered almonds, toasted adn finely chopped
1 c. sour cream
1/4 c. chopped fresh parsley
1/2 t. dry mustard
1/2 t. dried oregano
1/2 t. salt
1/4 t. ground white pepper
Crackers or bread pieces
Preheat oven to 300 degrees. Place garlic and oil in a shallow baking dish, stirring until well coated. Bake 30 minutes or until light brown. Drain garlic on paper towels and cool completely.
Ina blender or food processor, process garlic, vinegar, and Worcestershire sauce until garlic is finely chopped.
In a medium bowl, beat cream cheese until smooth.
Stir in garlic mixture and remaining ingredients until thoroughly blended.
Cover and refrigerate 8 hours or overnight.
To serve: bring to room temperature and serve with crackers or bread pieces. (I like to put out a small loaf of round bread and let the guests tear off their own piece)
YIELD: about 3 cups of spread
If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.