ARTICHOKE CHEESE PUFFS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 36 RITZ Crackers, divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup KRAFT 100% Grated Parmesan Cheese
  • 1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
  • 1/2 cup chopped drained canned artichoke hearts

Directions

  • CRUSH 4 of the crackers.
  • Place in shallow dish; set aside.
  • Mix cheeses and artichokes until well blended. Shape 2 tsp. of the cheese mixture into ball. (If cheese mixture is too soft, cover and refrigerate until firm enough to shape into ball.)
  • Roll cheese balls in cracker crumbs until evenly coated.
  • Place in single layer on wax paper-covered tray. Repeat with the remaining cheese mixture; cover. Refrigerate 30 min.
  • PREHEAT oven to 350°F.
  • Arrange remaining 32 crackers in single layer on baking sheet; top each with one cheese ball.
  • BAKE 10 min. or until heated through.
  • Make Ahead
  • Cheese balls can be stored in refrigerator up to 24 hours before placing on crackers and baking as directed.

Notes

Categories: Appetizer 
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