Yield: 8 servings
1/2 Garlic clove, peeled
6 ounces Roasted cashews
8 ounces Cream cheese, softened
3 tablespoons Cream or milk
1 tablespoon Hot red pepper sauce
1 dash Salt
Freshly ground pepper
Blend garlic and cashews in food processor until fine. Stir in cream cheese, cream, pepper sauce, salt and pepper and blend until smooth.
Refrigerate 3-4 hours. Remove from refrigerator and let come to room temperature. Serve with Melba toast or toast points.
Note:
This dish is best if made a day ahead.