Herb Chevre Fig Spread

From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers.

• Ready In: 35 mins
• Serves: 12
• Yields: 1 1/2 cups

Ingredients

•  boiling water
• 3⁄4 cup  chopped dried fig (about 14 whole figs)
• 3  ounces  crumbled  chevre cheese
• 1⁄2 cup light sour cream
• 3  tablespoons fresh basil, snipped
• 1  tablespoon fresh thyme, snipped
•  salt, to taste
•  ground black pepper, to taste
• 1⁄2 cup  chopped  toasted almond, divided
• 2  tablespoons milk (optional)
•  fresh thyme (optional)

Directions

1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
2. Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours.
3. To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
4. Serve with toasted baguette slices or crackers.