3 tb Almonds

     12    Cloves garlic; peeled

      3 tb Peanut oil

      8 oz Cream cheese; at room temp

    1/4 c  Our cream;

      1 ts Worcestershire

      1 ts Dijon mustard

      2 ts Chopped parsley;fresh---->

      1 ts Dry rosemary

      2    Shallots; chopped

           Salt and pepper; to taste
    1/3 c  Heavy cream

  Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
  bake the garlic in the oil. You might want to cover it to prevent
  browning. Let the garlic cool,then blend it along with the oil in a
  f/p. Add cream cheese,sour cream,worcestershire,and mustard,blend
  well. Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again.
  Remove from f/p and place in a mixing bowl. Whip the cream and fold
  into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
  at room temp.