2 Red Grapefruit
1/2 cup dried apricots
1 cup water
1 pound Monterey Jack cheese, shredded
1 (5-ounce) jar Neufachatel cheese spread with pineapple
1 (3-ounce) package of cream cheese, softened
2 teaspoons poppy seeds
1 cup chopped walnuts
Peel and section grapefruit over a bowl, reserving juice. Chop sections and set aside to drain. Combine apricots and water; let stand 2 hours. Drain and chop apricots. Combine cheeses and mix until smooth. Measure 1/4 cup reserved Texas Red Grapefruit juice and stir into cheese mixture. Fold in poppy seeds, walnuts, apricots and grapefruit. Spoon into serving bowl or storage container; cover and chill several hours or overnight. Serve on English muffins, toast, fresh fruits such as apples or pears, or fresh vegetables.
Yields: 4 cups.