Roasted Red Pepper-Pesto Spread

300 32 servings, 2 Tbsp. (30 mL) each
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Prep Time
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32 servings, 2 Tbsp. (30 mL) each

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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What You Need

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Make It

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  • Heat oven to 325°F.
  • 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.
  • Bake 50 min. or until centre is almost set. Cool completely. Cover.
  • Refrigerate 4 hours. Let stand at room temperature 15 min. before serving to soften slightly.

Serving Suggestion

Serve with assorted crisp crackers.

Make Ahead

Baked spread can be refrigerated up to 24 hours before serving.


  • 32 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 32 servings, 2 Tbsp. (30 mL) each
Calories 90
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 40mg
Sodium 160mg
Carbohydrate 2g
Dietary fibre 0g
Sugars 1g
Protein 3g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 2 %DV

* 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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