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Roasted Red Pepper-Pesto Spread

Recipes from AlansKitchen.comMakes about 1 quart or 32 servings, about 2 - Tablespoon each

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


  • 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


Preheat oven to 325-degree F.

  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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