Pimiento Cheese-Stuffed Artichoke Bottoms Recipe

Pimiento Cheese-Stuffed Artichoke Bottoms Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

When your friends take a look at this vibrant appetizer, they'll know they're at a party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony, and superb.—Elizabeth Bennett, Mill Creek, Washington

[X]

Rate Pimiento Cheese-Stuffed Artichoke Bottoms Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pimiento Cheese-Stuffed Artichoke Bottoms Recipe

Prep: 30 min. Bake: 20 min.

Yield: 24 Servings

30 20 50

Ingredients

3 cans (14 ounces each) artichoke bottoms, drained
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
1/4 cup mayonnaise
3 cooked bacon strips, chopped, divided
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 green onions, chopped

Directions

Cut a thin layer from bottom of artichokes to level if necessary. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half of the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne.
Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions. Yield: about 2 dozen.

Nutritional Facts 1 stuffed artichoke equals 60 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 174 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pimiento Cheese-Stuffed Artichoke Bottoms in Taste of Home Christmas Annual Annual 2012, p20