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Appetizers
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Artichoke & Red Pepper Topper

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Artichoke & Red Pepper Topper recipe
photo by:kraft
Crisp crackers topped with a creamy cheese, artichoke and roasted red pepper spread are baked for warm and wonderful appetizers.
time
prep:
5 min
total:
15 min
servings
total:
30 servings, about 2 topped crackers each
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2
cup  KRAFT Grated Parmesan Cheese
1/4
cup  chopped fresh parsley
1
can  (14 oz.) artichoke hearts, drained, chopped
1
jar  (7 oz.) roasted red peppers, drained, chopped
1
pkg.  (9-1/2 oz.) TRISCUIT Crackers

Make It

PREHEAT oven to 400°F. Place cheeses and parsley in food processor container; cover. Process until smooth.

ADD artichokes and red peppers; process briefly just until blended. Spread 1 tsp. of the cheese mixture onto each cracker. Place on baking sheet.

BAKE 8 to 10 min. or until hot and bubbly. Serve warm.

Kraft Kitchens Tips

Substitute
Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, for the chopped artichokes.
Make Ahead
Prepare cheese mixture; cover. Refrigerate several hours or overnight. Spread onto crackers and bake as directed just before serving.
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