Artichoke & Red Pepper Topper

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup chopped fresh parsley
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 1 jar (7 oz.) roasted red peppers, drained, chopped
• 1 pkg. (9-1/2 oz.) woven wheat crackers

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

philadelphia cream cheese, mozzarella cheese, parmesan cheese, parsley, hearts, red peppers, woven wheat crackers

Taken from www.kraftrecipes.com/recipes/artichoke-red-pepper-topper-57312.aspx (may not work)