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Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 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
- 2 eggs
- 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)
Method
- Heat oven to 350 degrees F.
- 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.
