Bacon-Almond Dip

In large skillet, cook bacon over moderate heat, stirring occasionally, until crisp.

Drain on paper towels.

In mixing bowl, mix cream cheese, sour cream, chili sauce, hot pepper sauce and pepper to taste.

Add green onions, bacon and almonds and mix until blended, but still chunky.

This can be kept refrigerated for two days or frozen.

If frozen, defrost in refrigerator; if dip is too thick, add additional sour cream.