Directions

1. 1

   If you’re using Freeze Dried Shallots, soak them in ¼ cup of hot water for a few minutes to soften, then drain off any extra water. (Fresh minced shallots work too — skip straight to step 2.)

2. 2

   Peel the skins away from all of the black garlic cloves.

3. 3

   Add the peeled cloves to a food processor along with the sour cream and olive oil. Process until smooth.

4. 4

   Add the shallots and cream cheese and process again until silky, pausing to scrape down the sides of the bowl as needed.

5. 5

   Transfer the mixture to a serving bowl and fold in the toasted walnuts. Season with a pinch of salt.

6. 6

   Cover and refrigerate for 24 hours to let the flavors come together. Makes about 3 cups.

7. 7

   To serve: set out with fresh vegetables, crackers, or crostini. It’s also a lovely sandwich spread — try it under sliced roast turkey or smoked salmon.