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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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When you really want to wow the crowd, this festive and flavorful recipe is sure to please! From Campbell's Kitchen Ingredients:
chill time 4 hrs |
vegetable cooking spray |
1 can (10 3/4 oz.) campbell's® condensed cream of celery soup or campbell's® condensed 98% fat free cream of celery soup |
1 container (15 oz.) ricotta cheese |
2 pkg. (8 oz. each) cream cheese, softened |
1/2 cup shredded asiago cheese |
1/2 cup grated romano cheese |
2 eggs |
1 clove garlic, minced |
2 tbsp. finely chopped fresh parsley |
2 tsp. finely chopped fresh basil leaves |
2 tsp. finely chopped fresh thyme leaves |
1 tsp. finely chopped fresh tarragon leaves |
1/2 tsp. cracked black pepper |
1 cup sour cream |
Directions:
1. SPRAY 9 springform pan with vegetable cooking spray.
2. PLACE soup, ricotta cheese and cream cheese in food processor. Cover and process until smooth. Add Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and pepper. Process until smooth. Pour into prepared pan and place in jelly-roll pan.
3. BAKE at 325°F. for 1 1/2 hr. or until puffed and set in center. Cool completely in pan on wire rack. Cover; refrigerate until serving time, at least 4 hr. or overnight.
4. SPREAD with sour cream. Garnish with additional fresh herbs. Serve with crackers.
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