Sauté garlic in oil in skillet on medium heat 2 min. Stir in thyme. Sweat 2 min. Remove from heat.
Beat cream cheese, artichokes, mozzarella, lemon juice, salt and pepper in mixer fitted with paddle attachment until well blended. Stir in garlic.
Divide mixture evenly among 10 (4-inch) buttered ramekins.
Combine cracker crumbs, Romano-pecorino cheese and butter; spoon over filled ramekins. Refrigerate until ready to serve.
Bake ramekins in 350°F standard oven 10 to 15 min. or until artichoke mixture is hot and bubbly, and topping is golden brown. Cool 5 min. Serve with additional crackers. (Note: Each ramekin makes 3 servings.)