Categories: Cheese/eggs, Dips, Fruits 
      Yield: 6 servings 
  
    3/4 c  Apricot Preserves                   1 c  Cream Cheese; Softened 
      1 c  Sour Cream                          1 ts Almond Extract 
    1/4 c  Almonds; Blanched, Slivered         2 tb Brandy 
  
  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.