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.