3 heads (about 30 cloves) garlic, peeled
2 tbsp. vegetable oil
2 tsp. white wine vinegar
1 1/2 tsp. Worcestershire sauce
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. slivered almonds, toasted and finely chopped
1 c. sour cream
1/4 c. chopped fresh parsley
1/2 tsp. dry mustard
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
Crackers or bread to serve

Preheat oven to 300 degrees. Place garlic and oil in a shallow baking dish, stirring until well coated. Bake 30 minutes or until light brown. Drain garlic on paper towels and cool completely.

In a blender or food processor fitted with a steel blade, process garlic, vinegar, and Worcestershire sauce until garlic is finely chopped. In a medium bowl, beat cream cheese until smooth. Stir in garlic mixture and remaining ingredients until thoroughly blended.

Cover and refrigerate 8 hours or overnight. To serve, bring to room temperature and serve with crackers or bread. Yield: about 3 cups of spread.