Cook the bacon until crisp, about 10 to 15 minutes, then drain it thoroughly on paper towels. Cool completely before crumbling.

If desired, toast the slivered almonds in a dry skillet over medium-low heat for 2 to 4 minutes, stirring frequently. Transfer them to a plate and cool before adding them to the dip.

Place the softened cream cheese and mayonnaise in a mixing bowl. Stir until mostly smooth and creamy.

Fold in the cheddar, crumbled bacon, green onions, almonds, minced garlic, and black pepper. Taste the mixture and add salt only if needed.

Cover the bowl and refrigerate for at least 1 hour, preferably 2 hours, so the flavors can blend. Stir before transferring to a serving bowl.

Garnish with reserved bacon, green onion, cheddar, and almonds just before serving. Serve cold with sturdy crackers, toasted baguette slices, pretzels, celery, or other vegetables.