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Barb's Smokey Bacon & Swiss Stuffed Pickles

not tested

4 oz grated aged swiss cheese
2 tbsp cream cheese, softened
1 tbsp mayonnaise
1 tsp brown mustard
2 tbsp diced roasted red pepper
4 slices bacon, diced, cooked and drained
* 1/4 cup of the bacon reserved as; garnish (optional)
4 gedney deli dill crunchy pickles

Cut pickles in half lengthwise, then cut shallow V down the center of
each one, starting 1/2 inch from one end and cutting to within 1/2 inch
of other end; discard seedy Vs you've cut out (or eat them while you
work). Turn pickles upside down on paper towels to drain.

Mix the ret of the ingredients thoroughly with fork. Use fork to fill V
in eac pickle with cheese mixture, mounding cheese slightly, covering
whole cut side of pickle. Arrange on platter. If you want, garnish
with reserved bacon bits or chopepd chives, chopped green onons, or
chopped parsley.

Makes 8 stuffed pickles.
Barb Schaller


** Exported from Now You're Cooking! v5.73 **



--
-Alan