RITZ Artichoke-Cheese Puffs
Prep time10 min
Total time55min
ServingsMakes 8 servings, 4 cheese puffs (52 g) each.
Ingredients
- 42 Ritz Crackers, divided
- 1 pkg. (250 g) brick light cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- ½ cup chopped drained canned artichoke hearts
Preparation
- Crush 10 crackers finely; place in shallow dish.
- Mix cheeses and artichokes until blended; shape into 32 balls, using about 2 tsp. cheese mixture for each ball.
- Roll cheese balls, 1 at a time, in cracker crumbs, turning to evenly coat all sides of each ball with crumbs. Place in shallow pan.
- Refrigerate 30 min.
- Heat oven to 350°F. Place remaining crackers in single layer on rimmed baking sheet; top each with 1 cheese ball.
- Bake 15 min. or until heated through.
Recipe Tips
- Note
If cheese mixture is too soft to easily shape into balls, refrigerate until firm enough to roll into balls as directed. - Special Extra
Add finely chopped red, green and yellow peppers to the cracker crumbs before using to coat cheese balls as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Fat 12g | |
| Saturated 6g | |
| Cholesterol 30mg | |
| Sodium 400mg | |
| Carbohydrate 14g | |
| Dietary fiber 1g | |
| Sugars 3g | |
| Protein 6g | |
| Calcium | 9 %DV |
| Iron | 5 %DV |
| Potassium | 1 %DV |
