Preheat oven to 350 degrees F and spray a small (2-cup capacity) baking dish with nonstick cooking spray.
Place bacon in a cold skillet, then turn the heat to medium. Cook, stirring occasionally, for about 10 minutes until bacon chunks are crisp. Add garlic when there are about 2 minutes left on the bacon. Drain on paper towels.
Whip the cream cheese with an electric hand mixer, then add the heavy cream, bacon, garlic, cheese, and chives. Stir until smooth. Pour into baking dish and sprinkle with almonds.
To begin with, I added 1/8 teaspoon cayenne pepper for just a little background heat. That was good, so I thinned out a half cup of the dip with a little more heavy cream and used it as a salad dressing over spinach with red onion and tomato.