Melt the butter in a frying pan. Brown the almonds on all sides and set aside. Beat the cream cheese until smooth then blend in the milk. Add 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 for 20 to 30 minutes or until bubbly.
Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip.
