34 RITZ Crackers, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)
Lets make it
HEAT oven to 350ºF.
CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
kraft kitchens tips
HOW TO BAKE IN 9-INCH PIE PLATE
Don’t have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Prepare using PHILADELPHIA Neufchatel Cheese.
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.