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Artichoke-Cheese Puffs

Artichoke-Cheese Puffs recipe
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 more
posted by
on 10/23/2010
10 min
55 min
16 servings, 2 cheese puffs each
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What You Need

 RITZ Crackers, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  KRAFT Grated Parmesan Cheese
cup  KRAFT 2% Milk Shredded Mozzarella Cheese
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

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.
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