Pimiento Cheese-Stuffed Artichoke Bottoms |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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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 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:
1. 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.
2. 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.
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