In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
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.
To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).