Artichoke-Cheese Puffs

19  Ratings
  • 10 min prep
  • 55 min total
  • Makes 16 servings, 2 cheese puffs each.

Artichoke-Cheese Puffs Recipe


  • 36 RITZ Crackers, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded reduced-fat mozzarella cheese
  • 1/2 cup chopped drained canned artichoke hearts


  • Crush  4 crackers; place crumbs in shallow dish. Mix cheeses and artichokes; shape into 32 balls, using 2 tsp. for each ball. 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.

Recipe Tips

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

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

Special ExtraAdd 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.


Nutrition Information

Makes 16 servings, 2 cheese puffs each.

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