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

Roasted Red Pepper-Pesto Spread

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Cook Minutes 5 Hr
Prep : 10 Min Cook: 4 Hr 50 Min
Three kinds of cheese, flavourful pesto and puréed roasted red peppers are the reason this spread is so rich, cheesy and divine on a cracker.
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32 Servings
Servings
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup part-skim ricotta cheese
3 eggs
1/2 cup Kraft 100% Parmesan Grated Cheese
1/2 cup Classico Basil Pesto di Genova
1/2 cup roasted red peppers, drained, pureed
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Beat cream cheese and ricotta in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
Step 3
Bake 50 min. or until centre is almost set. Cool completely. Cover.
Step 4
Refrigerate 4 hours. Let stand at room temperature 15 min. before serving to soften slightly.
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Serving Suggestion
Serve with assorted crisp crackers.
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Make Ahead
Baked spread can be refrigerated up to 24 hours before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Total fat 8 g
12 %
Saturated fat 4 g
20 %
Cholesterol 40 mg
Sodium 160 mg
7 %
Total carbohydrate 2 g
1 %
Dietary fibre 0 g
0 %
Sugars 1 g
Protein 3 g
Vitamin A
6 %
Vitamin C
2 %
Calcium
6 %
Iron
2 %
Servings
32 servings, 2 Tbsp. (30 mL) 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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