Silky Apricot Cheese Dip
• 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.