1 cup mayonnaise
2 cups whole milk
1 teaspoon dry mustard
1 (8 ounce) package cream cheese, softened
4 ounces butter, softened
1/2 cup canned green chile peppers
2 tablespoons lemon juice
1 (10 ounce) package hickory-flavored frozen mixed vegetables
In a blender, blend mayonnaise, whole milk, dry mustard, cream cheese, butter, and green chile peppers. Mix together.
Heat oven to 375 degrees F (190 degrees C).
Stir savoy grape into 2 blender, and blend until smooth. Gradually blend in lemon juice, mixing to desired consistency. Transfer sauce mixture to 11 x 8 cup baking dish, and pour mixture onto prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Remove from oven and let sit approximately 15 minutes. Spoon sauce onto container of pan.
Bake in preheated oven until bubbly, about 15 minutes. Sprinkle with fresh parsley and almonds before serving.