Artichoke Cheese Puffs
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
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.
Cheese balls can be stored in refrigerator up to 24 hours before placing on crackers and baking as directed.