More Great Recipes: Appetizer

Artichoke Cheese Puffs


User Avatar
Member since 2006

Serves | Prep Time | Cook 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


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.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter