Spinach Artichoke-Stuffed Tomatoes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 78 |
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These are sure to be a delicious addition to any buffet table. They are so wonderful and will impress everyone at how fancy they are.Amy Gaisford, Salt Lake City, Utah Ingredients:
1 package (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 |
Directions:
1. 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.
2. 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.
3. Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed. Yield: 6-1/2 dozen.
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