3/4 c  Apricot Preserves
2 tb Brandy
1 c  Cream Cheese; Softened
1 c  Sour Cream
1 ts 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.