Roasted Red Pepper-Pesto Spread

Ingredients

• 0.5 cup classico basil pesto sauce and spread traditional
• 16 oz philadelphia cream cheese softened
• 3  eggs 
• 0.5 cup parmesan cheese grated kraft
• 1 cup polly-o original ricotta cheese 
• 0.5 cup roasted peppers pureed red drained

Equipment

• bowl
• oven
• hand mixer

Directions

1. Preheat oven to 325F. 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.
3. Add remaining ingredients; mix well.
4. Pour into 9-inch pie plate.
5. Bake 50 min. or until center is almost set. Cool completely. Cover.
6. Refrigerate 4 hours or overnight.
7. Let stand at room temperature 15 min. before serving to soften slightly.
8. Serve with assorted crackers.