2 Ruby Red Grapefruit
1/2 cup dried apricots
1 cup water
1 lb Monterey Jack cheese, shredded
One 5 oz jar Neufchatel cheese spread with pineapple
One 3 oz pkg cream cheese, softened
2 tsp poppy seeds
1/2 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 Ruby 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.
Yield: 4 Cups