Silky Apricot Cheese Dip

This is a dessert dip disguised as an appetizer. Cream cheese and sour cream whipped smooth, then swirled with apricot preserves spiked with brandy and a hit of almond extract. Slivered almonds folded in at the end add crunch against all that silky richness.

The brandy loosens the apricot preserves so they blend seamlessly into the cream cheese base instead of sitting in clumps. Almond extract and apricot are a classic pairing. The extract amplifies the stone fruit flavor and adds an aromatic depth that makes this taste far more sophisticated than its short ingredient list suggests.

Beat the cream cheese until truly smooth before adding anything else. Lumpy cream cheese means a lumpy dip, and no amount of mixing after the other ingredients go in will fix it. Softened cream cheese at room temperature is the starting point.

Chill for at least an hour before serving. The dip firms up and the flavors meld together.

Kitchen Tips

• Soften the cream cheese completely at room temperature. Microwaving can leave hot spots that cook the cheese
• Use good apricot preserves with visible fruit pieces for the best texture and flavor
• The brandy flavor mellows as it chills. If you want a stronger boozy note, add an extra tablespoon
• Toast the almonds in a dry skillet before folding in for a deeper, nuttier flavor

Variations

• Swap apricot preserves for peach or raspberry preserves
• Replace brandy with amaretto to double down on the almond flavor
• Serve in a hollowed-out round bread loaf for a dramatic party presentation