Creamy Artichoke Bake with RITZ Crackers



10 ramekins
  • 1 oz. extra virgin olive oil
  • ¾ oz. peeled minced fresh garlic
  • 2 lb. brick cream cheese, softened
  • 2½ oz. shredded Romano-pecorino cheese
  • 5 tsp. chopped fresh thyme
  • 2 lb. canned artichoke hearts, drained, cut into 1/2- to 1-inch pieces
  • 10 oz. shredded mozzarella cheese
  • 5 tsp. lemon juice
  • 1¼ tsp. kosher salt
  • 1¼ tsp. ground white pepper
  • 10 oz. crushed RITZ Crackers
  • 5 oz. unsalted butter, softened

Nutrition per serving

Calories250 Total fat20 gSaturated fat10 gTrans fat1 gCholesterol50 mgSodium410 mgCarbohydrate11 gDietary fiber1 gProtein7 gVitamin A10 %DVVitamin C2 %DVCalcium15 %DVIron6 %DV

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.)



Other fresh herbs can be used in place of the thyme.

© Mondelēz International group