In bowl, cream together cheese and mayonnaise, adding up to 1 tbsp. More mayonnaise for spreading consistency. Stir in garlic, if using, and ginger. Wash grapes and dry on paper towels. Stir grapes into cheese mixture and stir gently to coat each one thoroughly, rolling by hand if necessary to completely cover each grape. Roll cheese-covered grapes individually in almonds until coated. Place on flat platter or tray. Cover with plastic wrap and refrigerate for about 1 hour or up to 3 days. Makes 60. *Spread nuts on baking sheet and toast in 350F oven for 5 minutes or until golden.
