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Silky Apricot Cheese Dip



Yield: 6 servings
3/4 c apricot preserves
1 c sour cream
1/4 c almonds; blanched, slivered
1 c cream cheese; softened
1 ts almond extract
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 sourcream 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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