Roasted Red Pepper-Pesto Spread

Makes about 1 quart or 32 servings, about 2 - Tablespoon each

Prep Time: 10 min.
Chilling time: 4 hrs. or overnight

Ingredients:

• 2 - packages (8-ounces each) Cream Cheese, softened
• 1 - cup Ricotta Cheese
• 3 - eggs
• 1/2 - cup Grated Parmesan Cheese
• 1/2 - cup pesto
• 1/2 - cup roasted red peppers, drained, pureed

Directions:

1. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended.
2. Add eggs, one at a time, mixing well after each addition. Add Parmesan Cheese, peso, and red peppers and mix well. Pour into 9-inch pie plate.
3. Bake for 50 min. or until center is almost set. Cool completely. Cover.
4. Refrigerate for 4 hours or overnight.
5. Let stand at room temperature 15 min. before serving to soften slightly.
6. Serve with assorted Crackers.

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