1/2 cup sour cream.
Fresh flat-leaf parsley leaves, for garnish.Place garlic, cut side up, on an 8-inch square of aluminum foil.
Drizzle with 1 1/2 teaspoons oil and wrap in foil to seal.Roast until very soft, about 1 hour and 30 minutes.Unwrap and let cool completely.
Squeeze garlic cloves into a small bowl; discard peels.Melt 1/2 cup butter in a small saucepan over medium-low.
Cook, stirring occasionally, until foamy, about 4 minutes.
Continue to cook, stirring often, until milk solids turn golden brown and butter smells nutty, about 4 minutes.Of all the foods that have caught our co-workers' attention, Goldfish is the one that seems to make them leave all reason and decency at the door.. Abby Hocking.
Maybe it's the nostalgia that these.crackers elicit.
Maybe it's just the allure of free food.Either way, we're happy to report that in the end, we were able to safeguard our Goldfish for long enough to try them all—before the vultures descended.
(Editor: Heavy-Duty Routers)