Spinach Artichoke-stuffed Tomatoes

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

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

Recipe

• 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 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.