LAYERED PESTO DIP

1 tablespoon Blue Bonnet-stick (margarine)
1/4 cup chopped onion
2 cloves garlic, minced
1 cup chopped fresh basil
3/4 cup part-skim ricotta cheese, divided use
3 tablespoons grated Parmesan cheese, divided use
1 tablespoon lemon juice
1/3 cup chopped tomato
1/8 teaspoon salt
fresh basil leaves, (optional)

Melt Blue Bonnet in medium skillet over medium heat. Add onions and garlic; cook until tender, stirring frequently.

Place in blender or food processor container along with the chopped basil, 1/4 cup ricotta cheese, 2 tablespoons Parmesan cheese and the lemon juice; cover. Blend until smooth. Spoon into medium bowl; cover. Refrigerate at least 1 hour to allow flavors to blend.

TO SERVE:
Spread remaining 1/2 cup ricotta cheese on 10-inch serving platter to within 3 inches of edge. Cover with layers of the basil mixture, tomatoes and remaining 1 tablespoon Parmesan cheese. Garnish with basil leaves, if desired.

Servings: 12 (2 tablespoons each)
Source: Blue Bonnet