Directions:
- SPRAY 9 springform pan with vegetable cooking spray.
- 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.
- 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.
- SPREAD with sour cream. Garnish with additional fresh herbs. Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.66 Kcal (530 kJ) | ||
| Calories from fat | 89.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 15% | |
|---|---|---|---|
| Cholesterol | 50.8mg | 17% | |
| Sodium | 269.85mg | 11% | |
| Potassium | 78.38mg | 2% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 206.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 253.72 Kcal (1062 kJ) | ||
| Calories from fat | 179.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.94g | 15% | |
|---|---|---|---|
| Cholesterol | 101.75mg | 17% | |
| Sodium | 540.52mg | 11% | |
| Potassium | 157.01mg | 2% | |
| Total Carbs | 4.82g | 1% | |
| Sugars | 0.98g | 2% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 14.46g | 14% | |
| Vitamin C | 2.1mg | 2% | |
| Iron | 0.5mg | 1% | |
| Calcium | 413mg | 21% | |
* 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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