| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Appetizers, Cheese, Dips, Fruits |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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