Recipe - Silky Apricot Cheese Dip

Three fourths cup Apricot Preserves
2 tablespoon Brandy
1 cup Cream Cheese; Softened
1 cup Sour Cream
1 teaspoon Almond Extract
One fourth cup 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
apricotbrandy 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini