Artichoke-Cheese Puffs

4.5
(2) 2 Reviews
Prep Time
10
min.
Total Time
55
min.
Servings

16 servings, 2 cheese puffs each

What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings, 2 cheese puffs each

Nutritional Information

Serving Size 16 servings, 2 cheese puffs each
AMOUNT PER SERVING
Calories 100
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 200mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 1g
Protein 3g
   
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kearneyweard |

    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 for appetizers at a party. I also refrigerated some leftovers and heated them up the next day and they were still good. Just make sure not to heat them up too long or the cheese will burn and they will reek. Otherwise, I absolutely love this recipe and I WILL be making them again.

  • sunte |

    the various coatings make it even better!

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