Hot Clam Dip

• 8-oz. pkg. cream ceese softened
• 2 tablespoons chopped almonds
• 1 tablespoon instant minced onion
• 3 tablespoons milk
• 1 tablespoon prepared horseradish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt
• Dash pepper
• 6 1/2-oz. can minced clams, drained

Heat oven to 375 (F).  In 1 quart casserole, combine all ingredients.  Bake about 10 minutes until heated through.  Granish with parsley of paprika.  Makes about 1 1/2 cups.

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