Artichoke & Red Pepper Topper

Ingredients

• 14 oz artichoke hearts drained chopped canned
• 8 oz philadelphia cream cheese softened
• 0.3 cup parsley fresh chopped
• 1.5 cups low-moisture part-skim mozzarella cheese shredded kraft
• 0.5 cup parmesan cheese grated kraft
• 7 oz roasted peppers red drained chopped
• 9.5 oz woven wheat crackers 

Equipment

• food processor
• baking sheet
• oven

Directions

1. Preheat oven to 400F.
2. Place cheeses and parsley in food processor container; cover. Process until smooth.
3. Add artichokes and red peppers; process briefly just until blended.
4. Spread 1 tsp. of the cheese mixture onto each cracker.
5. Place on baking sheet.
6. Bake 8 to 10 min. or until hot and bubbly.
7. Serve warm.