Almonds, Yes, Almonds!

1 saucepan

2 cups mushrooms

3 cups mayo – low fat

2 cups almonds - chopped

½ cup olive oil

1 Tbsp rosemary

½ cup spicy mustard

2 large Mason jars

In a saucepan, combine the mushrooms, mayo and almonds. Stir the mixture thoroughly and then blend in the olive oil and rosemary. Stir 3 times and blend in the spicy mustard. Stir the dressing until it is creamy. Transfer the dressing evenly into 2 large Mason jars. Chill the dressing for 5 to 6 hours before using it on a salad or as a dip.