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.

Reviews

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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.