Bacon Almond Dip

• 1 lb. bacon, chopped
• 2 (3 oz.) pkg. cream cheese with chives, at room temperature
• 1 c. sour cream
• 2 Tbsp. chili sauce
• 1/4 tsp. hot pepper sauce or to taste
• freshly ground pepper
• 1/4 c. chopped scallions
• 1/2 c. slivered almonds, toasted at 350~ for 10 to 15 minutes and stirred occasionally

1. In large skillet, cook bacon over moderate heat, stirring occasionally, until crisp.
2. Drain on paper towels.
3. In food processor with metal blade or in mixing bowl, mix cream cheese, sour cream, chili sauce, hot pepper sauce and pepper (freshly ground) to taste.
4. Add scallions, bacon and almonds and process or mix until blended but still chunky.
5. Remove to bowl and refrigerate until ready.
6. May be refrigerated for 2 days.
7. It also may be frozen; defrost in refrigerator.
8. If dip is too thick, stir in additional sour cream.
9. Makes 2 cups.
10. Serves 8 to 10.

bacon, cream cheese, sour cream, chili sauce, hot pepper, freshly ground pepper, scallions, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740715 (may not work)