This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.
Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.