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Roasted Red Pepper-Pesto Spread

Roasted Red Pepper-Pesto Spread recipe
photo by:kraft
Took this to a friends house. What a hit, everybody loved it. Wouldn't change a thing, it was great!!!
posted by
 a cook
on 12/11/2009
10 min
5 hr
about 1 qt. or 32 servings, about 2 Tbsp. each

What You Need

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  POLLY-O Original Ricotta Cheese
cup  KRAFT Grated Parmesan Cheese
cup  pesto
cup  roasted red peppers, drained, pureed

Make It

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.

Kraft Kitchens Tips

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