Roasted Red Pepper-Pesto Spread

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  • 10 min prep
  • 5 hr total
  • Makes about 1 qt. or 32 servings, about 2 Tbsp. each (spread only).


Roasted Red Pepper-Pesto Spread Recipe

Ingredients

  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup ricotta cheese
  • 3 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup basil pesto
  • 1/2 cup roasted red peppers, drained, pureed
  •  RITZ Crackers

Instructions

  • Preheat  oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
  • Bake  50 min. or until center is almost set. Cool completely. Cover.
  • Refrigerate  4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with crackers.

Recipe Tips

Size-WiseSavor every bite of this tasty spread. Each 2-Tbsp. serving goes a long way on flavor.

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Nutrition Information

Makes about 1 qt. or 32 servings, about 2 Tbsp. each (spread only).

Nutrition per serving:

  • Calories 100 
  • Total fat 8 g
  • Saturated fat 4.5 g
  • Cholesterol 40 mg
  • Sodium 140 mg
  • Carbohydrate 1 g
  • Dietary fiber 0 g
  • Sugars 1 g
  • Protein 4 g
  • Vitamin A 10 %DV
  • Vitamin C 6 %DV
  • Calcium 8 %DV
  • Iron 0 %DV

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