Print Options

Back to Spinach Artichoke-Stuffed Tomatoes >

Include these items:

Taste of Home Logo

Spinach Artichoke-Stuffed Tomatoes

 Spinach Artichoke-Stuffed Tomatoes
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
78 ServingsPrep: 40 min. + chilling


  • 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


  • 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.

2 of 2

Spinach Artichoke-Stuffed Tomatoes (continued)

Directions (continued)

  • Yield: 6-1/2 dozen.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.