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Alfredo Sauce

Made with
Alfredo Sauce

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  • Makes 12 appetizer servings
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 45 minute(s)
  • |
  • chill time: 2 hour(s)
2 packages (8 oz. ea.) cream cheese, softened
1 jar Bertolli® Alfredo Sauce
2 large eggs
1/4 cup chopped pitted kalamata or ripe olives
1 tsp. dried rosemary leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper

  • Preheat oven to 350°. Line 9-inch round cake pan with aluminum foil; grease and set aside.
  • With wooden spoon or electric mixer, beat cream cheese in large bowl until smooth. Stir in Sauce and eggs with wire whisk. Stir in olives, rosemary, salt and pepper. Pour into prepared pan.
  • Bake uncovered 45 minutes or until golden and center is loosely set. Cool 30 minutes on wire rack. Chill in refrigerator 2 hours before serving. Serve, if desired, with crackers and sliced Italian bread.