3/4 cup apricot preserves
2 tablespoons brandy, optional
1 cup cream cheese, softened
1 cup sour cream
1 teaspoon almond extract
1/4 cup almonds, 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 three cups of
dip. Serve with pound cake, Muenster or Monterey Jack cheese cubes,
vanilla wafers or chunks of chocolate or fruit.