INGREDIENTS:
1 cup onion, minced
1 tablespoon butter
1/2 teaspoon ground cumin
1/2 teaspoon savory
1/2 teaspoon fine herbs
1 cup raw almonds, finely ground
1/2 cup plus 2 tablespoons bread crumbs, toasted in the oven
2 tablespoons parsley, freshly minced
1 teaspoon tamari
1 small garlic clove, minced
Salt and pepper
2 – 4 tablespoons mayonnaise or sour cream
Lemon slices
METHOD:
Cook onions in butter over low heat with spices until soft. Scrape the onion mixture into a bowl. Using your fingers, work in almonds, bread crumbs, parsley, tamari, and garlic — taste and season with salt and pepper. Gradually mix in mayonnaise or sour cream until mix holds together. Shape into a log or press into a serving dish and garnish with overlapping slices of lemon. Use for sandwich spread, serve with celery sticks, or as a spread with crackers.
YIELD: Makes 8 servings
SOURCE: Recipe from Tassajara Cooking by Espe Brown
