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. 
 
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