1/2 cup raisins
1 tablespoon brandy
2 cups cream cheese, softened
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 cup miniature chocolate chips
Ground cinnamon

Mix the raisins and brandy, making sure all the raisins are coated, and let soak for 15 minutes.

In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add vanilla extract, mixing well. Blend in the brown sugar and cinnamon. Mix in the "soused" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature.

Makes about 3 3/4 cups of dip, or 6 servings.

Suggested dippers
Graham crackers, melon, strawberries, raspberries, peaches, pears, dried fruit, pound cake cubes