Source: Enlitened Kosher Cooking by Nechama Cohen

Cheese and nut dip for crackers or veggies.

Servings

1.5 tsp Margarine, soft, 80% fat
0.12 cup ground almonds , roasted (see below)
0.25 cup reduced fat grated parmesan cheese
2.5 cup chopped parsley
2 tbsp olive oil
1 pinch salt
1 medium garlic cloves
16 oz Cheese, ricotta, reduced fat
16 oz Cheese, Mexican, farmer
2 eggs
2 egg whites
2.5 oz pine nuts , lightly toasted (see below)

1 Preheat oven to 325 degrees F. Grease the bottom and sides of 9-inch springform pan with margarine.
2 Combine almonds and 1/4 cup Parmesan cheese. Sprinkle mixture in pan, coating all around. Refrigerate.
3 Combine basil, parsley, olive oil, salt and garlic, and process into a smooth paste, about 2 minutes. Transfer this to a large bowl.
4 Drain cheeses well and mix in a separate bowl until smooth. Add eggs and mix again.
5 Pour basil mixture into cheese mixture and combine well. Pour into prepared pan. Sprinkle top with pine nuts.
6 Bake for about 1 1/4 hours. Allow to cool in oven so that the cheesecake sets well.
7 Serve at room temperature with raw vegetables, or crackers and dips.

Roasted almonds/Pine nuts - Line a baking pan or cookie sheet with baking paper and spread the nuts. Using a 10-second portion, spray the nuts/seeds with non-stick cooking spray and toss. Put under broiler (toaster or regular oven) for 7-10 minutes. Seeds need a bit less time. Timing also depends on the amount being roasted. Toss twice, until browned (watch well to prevent burning). Cool and store in an airtight container.