Artichoke Topper

• 1/2 cup marinated artichoke hearts, drained, finely chopped
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1 Tbsp. DI GIORNO Shredded Parmesan Cheese
• 1 Tbsp. chopped roasted red peppers
• 48 lightly salted woven wheat crackers

1. Mix artichokes, Neufchatel and Parmesan cheese with electric mixer on medium speed until well blended.
2. Stir in peppers; cover.
3. Refrigerate at least 1 hour.
4. Spread 2 tsp.
5. of the artichoke mixture onto each cracker.

marinated artichoke, cheese, parmesan cheese, red peppers, woven wheat crackers

Taken from www.kraftrecipes.com/recipes/artichoke-topper-57086.aspx (may not work)