Appetizers

Artichoke-Cheese Puffs

photo by:kraft

I omitted the artichoke hearts and these puffs were still absolutely delicious. They were a bit rich so I could only see myself eating 2 or 3 total which makes them PERFECT...read more

posted by

kearneyweard

on 10/23/2010

time

prep:

10 min

total:

55 min

servings

total:

16 servings, 2 cheese puffs each

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What You Need

RITZ Crackers, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup KRAFT Grated Parmesan Cheese

1/4

cup KRAFT 2% Milk Shredded Mozzarella Cheese

1/2

cup chopped drained canned artichoke hearts

Make It

CRUSH 4 crackers; place crumbs in shallow dish. Mix cheeses and artichokes; shape into 32 balls, using about 2 tsp. for each. Coat with crumbs; place in shallow pan. Refrigerate 30 min.

HEAT oven to 350°F. Place remaining crackers in single layer on baking sheet; top each with 1 cheese ball.

BAKE 15 min. or until heated through.

Kraft Kitchens Tips

Note

If cheese mixture is too soft to shape into balls, refrigerate until firm enough to roll into balls as directed.

Make Ahead

Coated unbaked cheese balls can be stored in refrigerator up to 24 hours before placing on crackers and baking as directed.

Special Extra

Add one of the following to the crumbs before using to coat cheese balls as directed: toasted sesame seed; chopped fresh dill or fresh chives; finely chopped red, green and yellow peppers. Or omit the crumbs and coat cheese balls with one of these suggested coatings before placing on crackers and baking as directed.