Instructions

• Preheat the oven to 375°F (190°C). Remove 6 ounces cream cheese and 2 ounces mascarpone from the refrigerator and let soften at room temperature for about 20–30 minutes to make mixing easier.
• In a medium bowl, combine the softened 6 ounces cream cheese and 2 ounces mascarpone with a pinch of salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Mix with a spoon or rubber spatula until smooth and evenly combined.
• Add 1 cup freshly grated parmesan cheese and 1/2 cup of the 3/4 cup sliced toasted almonds to the cheese mixture. Fold until the parmesan and almonds are evenly distributed.
• Transfer the mixture to an ovenproof baking dish and spread/press it into an even layer.
• Bake in the preheated oven for 25–30 minutes, until the dip is hot and the edges are set and lightly golden.
• Remove the dish from the oven and sprinkle the remaining 1/4 cup sliced toasted almonds evenly over the top, pressing lightly so they adhere.
• Let the dip cool for about 5 minutes, then serve warm with crackers and pita chips.