1 c. Ricotta cheese
2 (8 oz.) pkg. cream cheese, softened
2 tsp. dried basil leaves
1/4 tsp. salt
2 garlic cloves
Water chestnuts
2 tbsp. olive oil
3 eggs
1/3 c. grated Parmesan cheese
1 (9 oz.) pkg. chopped spinach, thawed, squeezed to drain
Fresh Parsley, pimento, if desired
Assorted crackers

Heat oven to 350 degrees. Grease 9 inch springform pan. In food processor bowl with metal blade. Place Ricotta cheese, cream cheese, basil, salt, garlic, oil and eggs. Process until smooth. Spoon into large bowl. Add Parmesan cheese, spinach, water chestnuts and 2 ounce jar pimento, blend well. Pour into greased pan. Bake at 350 degrees for 35 to 45 minutes until center is set.

Cool 20 minutes. Carefully remove sides of pan. Garnish as desired with parsley and pimento. Serve warm with crackers. Makes 5 1/3 cups.