3/4 c Apricot Preserves
2 tb Brandy
1 c Cream Cheese; Softened
1 c Sour Cream
1 t Almond Extract
1/4 c Almonds; Blanched, Slivered
In a small bowl, mix the apricot preserves and brandy together, then set
aside. Beat the cream cheese to a creamy consistency and blend in the
sour cream and almond extract, blending until very smooth. Add the
apricot-brandy mixture and blend well. Fold in the almonds. Cover and
chill.
Makes about 3 cups of dip.
SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey
Jack Cheese Cubes Or Sticks, Chocolate Chunks.
