|For 1st layer|
|Cream cheese||6 Ounce, softened (2 Packages Of 3 Ounce Each)|
|Grated bel paese cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|For 2nd layer|
|Tomato paste/Catsup||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Basil leaves||1⁄4 Teaspoon|
|For 3rd layer|
|Garlic powder||1⁄8 Teaspoon|
|Onion salt||1 Dash|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Crackers||1 Cup (16 tbs)|
In bowl, blend first three ingredients; spread in bottom of 3 cup mold or crock lightly oiled and lined with plastic wrap extending up over edges.
Chill while preparing 2 nd layer.
Blend 2nd layer ingredients.
Spread evenly over first layer.
Blend first three ingredients for 3rd layer; stir in Ricotta cheese.
Spread evenly over 2nd layer.
Cover with foil.
Chill overnight to blend flavors.
To unmold, lift out, holding edges of plastic wrap; invert on plate.
Peel off wrap.
Sprinkle with chopped parsley.
Serve with crackers.