• 1 oz. extra virgin olive oil
  • 3/4 oz. peeled minced fresh garlic
  • 2 lb. brick cream cheese, softened
  • 2-1/2 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
  • 1-1/4 tsp. kosher salt
  • 1-1/4 tsp. ground white pepper
  • 10 oz. crushed RITZ Crackers
  • 5 oz. unsalted butter, softened


Nutritional facts are based on a single serving
Calories 250
Total fat 20g
Saturated fat 10g
Trans fat 1g
Cholesterol 50mg
Sodium 410mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 2g
Protein 7g
Calcium 15%DV
Iron 6%DV


  1. Sauté  garlic in oil in skillet on medium heat 2 min. Stir in thyme. Sweat 2 min. Remove from heat.
  2. Beat  cream cheese, artichokes, mozzarella, lemon juice, salt and pepper in mixer fitted with paddle attachment until well blended. Stir in garlic.
  3. Divide  mixture evenly among 10 (4-inch) buttered ramekins.
  4. Combine  cracker crumbs, Romano-pecorino cheese and butter; spoon over filled ramekins. Refrigerate until ready to serve.
  5. 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.)
  6. Substitution

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

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