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Spinach Artichoke-Stuffed Tomatoes Recipe

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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

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Spinach Artichoke-Stuffed Tomatoes Recipe

Prep: 40 min. + chilling

Yield: 78 Servings

40 40

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

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 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. Yield: 6-1/2 dozen.

Originally published as Spinach Artichoke-Stuffed Tomatoes in Taste of Home Appetizers for Every Occasion 2008 , p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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