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Pimiento Cheese-Stuffed Artichoke Bottoms

Pimiento Cheese-Stuffed Artichoke Bottoms
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
24 ServingsPrep: 30 min. Bake: 20 min.

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 Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

    See More Recipes >

  • 3 cooked Wright® Brand Bacon strips, chopped, divided
    [x]
    The Perfect Quick Fix
    Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

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  • 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.
© Taste of Home 2013

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Pimiento Cheese-Stuffed Artichoke Bottoms (continued)

Nutrition 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.
© Taste of Home 2013