1/4 cup slivered almonds
1 T. vegetable oil
12 oz. cream cheese, softened
1 clove garlic, minced
Heavy cream to thin dip
4 oz. canned mild green chilies, drained

Saute the almonds in the vegetable oil until just lightly browned. In a food processor or mixer mix the cream cheese and garlic until smooth. Thin with a little heavy cream if too thick. Add in the almonds and the cooking oil and chilies. Mix until smooth scraping down the sides of the bowl if necessary. Serve with warm tortilla chips