Crush 4 crackers; place crumbs in shallow dish. Mix cheeses in medium bowl until blended; stir in artichokes.
Roll cheese mixture into 32 balls, using about 2 tsp. cheese mixture for each. Coat evenly with cracker 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.
If cheese mixture is too soft to shape into balls, refrigerate until firm enough to roll into balls as directed.
Coated unbaked cheese balls can be stored in refrigerator up to 24 hours before placing on crackers and baking as directed.
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.
Serve these delicious appetizers cold. Coat cheese balls and refrigerate as directed. Place 1 cheese ball on each cracker just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fiber 0g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 cheese puffs each
* 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.