8 ounces cream cheese, softened
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 (8 ounce) can diced green chile peppers, drained
3 cups sliced ripe olives
1 cup sliced almonds
1 (16 ounce) can sliced mushrooms, drained
Combine cream cheese, salt, Worcestershire sauce and green chile peppers in medium bowl; beat well. Mix in olives, almonds and mushrooms. Cover; refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Line 15x10 inch baking dish with foil.
Blend cream cheese mixture with olive mixture; pour mixture over baking dish.
Bake in preheated oven for 40 to 45 minutes, until a toothpick inserted in center comes out clean.