SPINACH ARTICHOKE-STUFFED TOMATOES

Spinach Artichoke-Stuffed Tomatoes image

Provided by Taste of Home

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
4 tablespoons shredded Parmesan cheese, divided
3/4 teaspoon garlic salt
78 cherry tomatoes

Steps:

In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan and garlic salt., Cut a thin slice off the top and bottom of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Fill each tomato with about 2 teaspoons filling. Sprinkle with remaining Parmesan cheese., Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.

Nutrition Facts :