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.