Roasted Red Pepper-Pesto Spread

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup POLLY-O Original Ricotta Cheese
• 3 eggs
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
• 1/2 cup roasted red peppers, drained, pureed

1. Preheat oven to 325F.
2. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Add remaining ingredients; mix well.
5. Pour into 9-inch pie plate.
6. Bake 50 min.
7. or until center is almost set.
8. Cool completely.
9. Cover.
10. Refrigerate 4 hours or overnight.
11. Let stand at room temperature 15 min.
12. before serving to soften slightly.
13. Serve with assorted crackers.

philadelphia cream cheese, pollyo original ricotta cheese, eggs, parmesan cheese, red peppers

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-pesto-spread-52118.aspx (may not work)