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Roasted Red Pepper-Pesto Spread
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Roasted Red Pepper-Pesto Spread

5 Hr(s)
10 Min(s) Prep
4 Hr(s) 50 Min(s) Cook
Three kinds of cheese, flavorful pesto and pureed roasted red peppers are the reason this spread is so rich, cheesy and divine on a cracker.
What You Need
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32 servings
Original recipe yields 32 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup POLLY-O Original Ricotta Cheese
3 egg s
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red pepper s, drained, pureed
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Let's Make It
1
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.
2
Bake 50 min. or until center is almost set. Cool completely. Cover.
3
Refrigerate 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted crackers.
Kitchen Tips
Tip 1
Size Wise
Savor every bite of this tasty spread. Each 2-Tbsp. serving goes a long way on flavor.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 140mg
6%
Total Carbohydrates 1g
Dietary Fibers 0g
Sugars 1g
2%
Protein 4g
8%
Vitamin A
10%
Vitamin C
6%
Calcium
8%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
about 1 qt. or 32 servings, about 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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