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1993-01-14
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Path: not-for-mail
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: warren@bbs.mdcbbs.com
Date: 22 Apr 1992 21:37:12 GMT
Subject: LACTO: Roasted Garlic Dip
Summary: Roasted Garlic Dip
Archive-Name: recipes/lacto/roasted-garlic-dip
Keywords: recipe lacto roasted garlic dip
Followup-To: rec.food.veg
Organization: Electronic Data Systems (EDS)
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F5DC94.17B4@mthvax.cs.miami.edu>
Roasted Garlic Dip
12 large garlic cloves
3 T. peanut oil
8 oz. cream cheese, softened
1/4 c. sour cream
2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
2 T. chopped fresh parsley
1 tsp. crumbled dried rosemary
3 T. coarse chopped blanched almonds
2 T. minced shallots
1/4 tsp. fresh ground pepper
1/2 tsp. ground cardamom
1/3 c. heavy cream
Preheat oven to 300 deg. F. Place garlic in a small roasting pan
coated with the peanut oil. Roast for 40 min., then let cool 20 min.
Put garlic and oil in blender, pulse several times, then add cream
cheese, sour cream, worcestershire, and mustard. Process until smooth,
then xfer to small bowl. Stir in parsley, rosemary, almonds, shallots,
pepper, and cardamom. Beat cream till firm, but not stiff. Fold into
mixture and refrigerate 1 hr. before serving.
>From The Rocky Mountain Cookbook by Connie Chesnel
Enjoy,
Connie