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Appetizers

Roasted Red Pepper-Pesto Spread

Roasted Red Pepper-Pesto Spread recipe
photo by:kraft
time
prep:
10 min
total:
5 hr
servings
total:
about 1 qt. or 32 servings, about 2 Tbsp. each

What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  POLLY-O Original Ricotta Cheese
3
 Eggland's Best® eggs
1/2
cup  KRAFT Grated Parmesan Cheese
1/2
cup  pesto
1/2
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.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
“Eggland’s Best® eggs come from hens that are fed a unique all-vegetarian diet, making for an amazing-tasting dish.  Another bonus? They have 25% less saturated fat than ordinary eggs.”
Size Wise
Savor every bite of this tasty spread. Each 2-Tbsp. serving goes a long way on flavor.
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