Roasted Garlic Spread With Currants And Toasted Almonds Recipe

Summary

Preparation Time40 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseVegetarian
Main Ingredient

Ingredients

 Currants1⁄2 Cup (8 tbs)
 Brandy1⁄3 Cup (5.33 tbs)
 Roasted garlic heads3
 Cream cheese1 Pound (Use Natural Variety, With No Gums Or Preservatives)
 Finely chopped toasted almonds3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2352 Calories from Fat 1810

% Daily Value*

Total Fat 201 g308.7%

Saturated Fat 90.5 g452.7%

Trans Fat 0 g

Cholesterol 498.9 mg

Sodium 1486.6 mg61.9%

Total Carbohydrates 51 g17.1%

Dietary Fiber 11.5 g45.8%

Sugars 22 g

Protein 46 g91.6%

Vitamin A 115.2% Vitamin C 38.3%

Calcium 64.4% Iron 29.4%

*Based on a 2000 Calorie diet

Directions

In a medium bowl, macerate the currants in the brandy for 30 minutes.
Drain well and return to the bowl.
Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remove any bits of skin from the pulp.
Add the roasted garlic to the currants, along with the cream cheese and almonds.
Using an electric mixer, beat on low speed until all ingredients are thoroughly combined.
Season with salt and pepper.
Refrigerate for at least 2 hours before serving.
Can be refrigerated up to 5 days.
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