Directions:
- In a large bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until blended.
- Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.21 Kcal (189 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 5% | |
|---|---|---|---|
| Cholesterol | 30.44mg | 10% | |
| Sodium | 86.22mg | 4% | |
| Potassium | 25.89mg | 1% | |
| Total Carbs | 1.11g | 0% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 243.99 Kcal (1022 kJ) | ||
| Calories from fat | 165.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.36g | 5% | |
|---|---|---|---|
| Cholesterol | 164.3mg | 10% | |
| Sodium | 465.38mg | 4% | |
| Potassium | 139.74mg | 1% | |
| Total Carbs | 6.02g | 0% | |
| Sugars | 0.93g | 1% | |
| Dietary Fiber | 0.24g | 0% | |
| Protein | 14.29g | 5% | |
| Vitamin C | 1.3mg | 0% | |
| Iron | 1.1mg | 1% | |
| Calcium | 346.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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