Bacon and roasted pepper spread

The next time I make this, I’ll probably add a little milk, sour cream, or yogurt to thin it down. This recipe is definitely a spread, but it would also be tasty as a dip.

1/3 lb bacon
4 oz roasted sweet peppers
2 packages cream cheese (8 oz. ea.)
1/2 cup almonds, whole, sliced or chopped
1/4 cup sliced scallions

Cut the bacon into 2-inch pieces and cook it until crisp.

If the almonds are whole, use the food processor to chop them. Set them aside in a small bowl.

Put the cream cheese and peppers into the bowl of the food processor and pulse until well-blended. Add the bacon, almonds, and scallions, and pulse until everything is chopped and combined. Allow dip to sit for an hour or two, refrigerated, so that flavors can blend.