Roasted Red Pepper-Pesto Spread
Savor every bite of this tasty spread. Each 2-Tbsp. serving goes a long way on flavor.
Make This Recipe
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup POLLY-O Original Ricotta Cheese
- 3 Eggland's Best Eggs (large)
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup pesto
- 1/2 cup roasted red peppers, drained, pureed
Preparation
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 assorted crackers.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 94 |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 38 mg |
| Sodium | 103 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | trace |
| Protein | 4 g |