Pimiento Cheese-Stuffed Artichoke Bottoms

Name: Pimiento Cheese-Stuffed Artichoke Bottoms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: about 2 dozen.
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

When your friends take a look at this pretty 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

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 13x9-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.

Nutrition Facts

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

Originally published as Pimento Cheese Stuffed Artichoke Hearts in Taste of Home Christmas Annual 2012

Reviews

My Review

Click stars to rate

Average Rating:

sugarcrystal

Dec 19, 2014

I really enjoyed this recipe. I have pretty much only eaten artichokes in dips before, but serving them this way was really fun.