1 egg, beaten
1/4 cup butter, softened
1 tablespoon prepared Dijon-style mustard
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried savory
1 dash ground black pepper
1 clove garlic, minced
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1 (8 ounce) container sour cream
1 (6 ounce) can tomato paste
1 ounce dry Ranch-style salad dressing mix
2 teaspoons lemon juice
2 tablespoons butter
4 (10 ounce) cans or bottle cream cheese, softened
2 tablespoons white sugar
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, beat egg together. Stir cream cheese, peanut butter, sour cream, tomato paste, dry ranch dressing mix, lemon juice and butter until combined. Mix in the Cheddar cheese. Press mixture into the prepared pans. Dust the tops of the pans with egg mixture.
Bake in preheated oven for 15 to 18 minutes, or until bubbly and golden brown. Serve warm.