(1 servings)

3 Heads garlic, separated & pe
1/4 c Oil (flavored if possible)
2 ts Worcestershire sauce
1 1/2 ts Dijon mustard
1 c Toasted, chopped almonds
1 c Sour cream
1 c Mayo
1/4 c Fresh, chopped parsley
2 ts Ried rosemary, ground to pow
1 tb Eamond seasoning
Alt/pepper to taste

Position rack in lowest third of the oven and preheat at 300 Put garlic cloves in a baking dish and toss with oil.) Bake until soft and golden, about 40 minutes. Put baked garlic into blender with worchestershire and mustard and whirl till garlic is finely chopped. Scrape into a bowl and stir in almonds, sour cream, alomonds, herbs, may. Season to taste with S/P. Cover and refrigerate at least 2 hours. Overnight is better. Let stand at room temp. and hour before serving.