Categories: Dips, Sandwiches, Vegetarian 
      Yield: 6 servings 
  
      2 tb Oil 
      8 ea Garlic cloves 
      8 oz Cheese, cream 
    1/4 c  Cream, sour 
    2/3 tb Sauce, worcestershire 
  1 1/3 ts Mustard, Dijon 
   3/16 c  Almonds, chopped 
      2 tb Onions, green, chopped 
    1/3 c  Cream, heavy 
  
  Position rack in lower third of oven and preheat to 300.  Pour oil 
  into small baking pan.  Add garlic and stir to coat.  Roast until 
  garlic is golden and soft, about 45 minutes. 
   
  Cool.  Transfer garlic with oil to processor and chop.  Add cream 
  cheese, sour cream, Worcestershire sauce, and mustard and puree. 
  Transfer to bowl.  Stir in almonds and onions. Season with salt and 
  pepper to taste. Beat cream to stiff peaks.  Fold into cheese 
  mixture.  Cover and refrigerate several hours to allow flavors to 
  mellow.  Serve at room temperature.  Great baked potato topping!