Super, wonderful and delicious. I can’t say enough about this dip. You can serve it with vanilla wafers, pound cake cubes or sticks of muenster or Monterey jack cheese, or with semisweet chocolate chunks.
3/4 cup apricot preserves
1 cup softened cream cheese
1 cup sour cream
1 teaspoon almond extract
1/4 cup blanched slivered almonds
2 teaspoons brandy
In a small bowl, mix the apricot preserves and brandy together, then set aside.
Beat cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot brandy mixture, blending well. Fold in almonds and mix.
Cover and chill until ready to serve.
Yields 3 cups.