Ailletade Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at

4 cloves garlic
1/3 cup raw almonds
2 - 3 tablespoons extra virgin olive oil
tiny snippings of parsley
pear and apple slices, carrots, celery, etc.......
fresh figs, if available

In food processor with steel chopping blade in place blend garlic and almonds, adding just enough oil to make a spreading consistency, or more to make a dip. Serve with bread slices or sturdy crackers or toast triangles, garnished with a small amount of parsley. Also great with apple or pear slices, carrot and celery slices, or tucked into fresh figs.

Recipe created 2005-10-09.

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