Preheat oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
Bake 50 min. or until center is almost set. Cool completely. Cover.
Refrigerate 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted crackers.
Savor every bite of this tasty spread. Each 2-Tbsp. serving goes a long way on flavor.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 1 qt. or 32 servings, about 2 Tbsp. 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.