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Add a photoServings: 8
Ingredients
- 1 c. Ricotta cheese
- 2 (8 ounce) pkg. cream cheese, softened
- 2 teaspoon dry basil leaves
- 1/4 teaspoon salt
- 2 garlic cloves
- Water chestnuts
- 2 T extra virgin olive oil
- 3 large eggs
- 1/3 c. grated Parmesan cheese
- 1 (9 ounce) pkg. minced spinach, thawed, squeezed to drain
- Fresh Parsley, pimento, if you like
- Assorted crackers
Directions
- Heat oven to 350 degrees. Grease 9 inch springform pan. In food processor bowl with metal blade. Place Ricotta cheese, cream cheese, basil, salt, garlic, oil and large eggs. Process till smooth. Spoon into large bowl. Add in Parmesan cheese, spinach, water chestnuts and 2 oz jar pimento, blend well. Pour into greased pan. Bake at 350 degrees for 35 to 45 min till center is set.Cool 20 min. Carefully remove sides of pan. Garnish as desired with parsley and pimento. Serve warm with crackers. Makes 5 1/3 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 237 | 78% |
| Total Fat 26.87g | 34% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 395mg | 16% |
| Potassium 275mg | 8% |
| Total Carbs 4.94g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.19g | 1% |
| Protein 11.48g | 18% |
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