1 tb Butter Or Regular Margarine

    1/2 c  Almonds; Sliced

      1 c  Cream Cheese; Softened

      1 tb Milk

      1 x  Black Pepper; To Taste

  1 1/2 t  Horseradish; Prepared

      2 tb White Onion; Chopped

      7 oz Smoked Oysters; *

  *    Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
       with a fork.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt the butter in a frying pan.  Brown the almonds, on all sides, in the
  melted butter and set aside.  Beat the cream cheese until smooth then
  blend in the milk.  Add the pepper to taste, horseradish, and chopped
  onion, blending well.  Fold in the oysters and pour into a casserole dish.
  Sprinkle the browned almonds on the top and bake at 375 degrees F for 20
  to 30 minutes or until bubbly.  Put in a chafing dish and serve hot.
  Makes about 2 1/4 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Tortilla Chips, Cheese Crackers, Bell
  Peppers, Fennel, Zucchini