Administrativia

• 1 can cream of celery soup
• 2 cups ricotta cheese (1 container = 15 oz.)
• 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

Preheat oven to 325°F.

Spray a 9" springform pan with cooking spray.

In a food processor, mix soup, ricotta cheese and cream cheese until smooth. Add the Asiago, Romano, eggs, garlic, parsley, basil, thyme, tarragon & pepper. Process until smooth.

Pour into prepared pan and place on a jelly-roll pan or baking sheet.

Bake for 1 1/2 hours or until puffed and set in center. Cool completely in pan on a wire rack.

Cover and refrigerate until ready to serve -- at least 4 hours (overnight works best).

When ready to serve, plate and remove spring-form. When plated, spread the sour cream across the top and garnish with additional fresh herbs. Serve with your favorite crackers.

Nutrition Information

• Calories 242
• Total Fat 20g / Saturated Fat 12g
• Cholesterol 86mg
• Sodium 434mg
• Total Carbohydrate 5g / Dietary Fiber 1g,
• Protein 11g