- 1/4 cup pimiento, diced
- 1/2 cup fat-free cream cheese, softened
- 3 TBS green onions, minced
- 1 TBS mayonnaise
- 1/2 tsp. hot sauce
- Dash of ground red pepper flakes
- 2 1/2 oz. cheddar cheese, shredded (about 3/4 cup)
- 1 slice applewood-smoked bacon, cooked and crumbled
- 8 fresh squash blossoms
Preheat broiler to high. Place 3 tablespoons pimiento in a medium bowl. Add cream cheese, green onions, mayonnaise, hot sauce, red pepper flakes, cheddar cheese and bacon to pimiento, stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close and serve.
