Roasted Garlic & Almond Dip HEALTHY RECIPE
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1 cup blanched almonds, coarsely chopped (about 4 oz)
3 heads garlic (about 36 cloves), peeled, ends removed
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Dijon mustard
1 cup lowfat sour cream
1 cup lowfat mayonnaise
1/4 cup plus 2 tablespoons chopped fresh parsley
2 teaspoons dried rosemary
1/8 teaspoon freshly ground pepperPreheat oven to 350F. Spread the almonds out in a shallow baking dish, and toast in oven for 6-8 minutes or until golden. Remove and set aside.
Reduce the oven temperature to 300F, and position oven rack to the lowest third of the oven. Place garlic in small baking dish and toss with oil. Bake until garlic is soft and golden, about 30-40 minutes. Remove from oven, transfer to blender and cool about 30 minutes.
Add the Worcestershire sauce and Dijon mustard to garlic and blend until garlic is finely chopped. Scrape the mixture into a large bowl. Stir in the almonds, sour cream, mayonnaise, parsley, rosemary and pepper. Cover and refrigerate at least two hours or overnight, to mellow flavors. Let stand at room temp for one hour. Serve with assorted crackers, red & green pepper strips and snow peas, if desired.
Of course, you can use nonfat sour cream, nonfat mayonnaise if desired. I have also used Greek style fat-free yogurt. The yogurt is good for a change, but doesn't hold up over time if stored. Then again, this is a party food and usually will be all eaten the day of the event.
144 Servings
15 calories
1 g fat
trace cholesterol & carbohydrate
4 mg sodium
0 g sugar
trace protein -
this sounds great. i'll have to try it this coming sunday when i wtach my team lose yet again ::)
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Sounds incredible! Can't wait to try it!
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This sounds really good. Thank you.
