Spinach Artichoke-Stuffed Tomatoes Recipe

Spinach Artichoke-Stuffed Tomatoes Recipe
Spinach Artichoke-Stuffed Tomatoes Recipe photo by Taste of Home
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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
MAKES:
78 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
78 servings
TOTAL TIME:
Prep: 40 min. + chilling

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 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. Yield: 6-1/2 dozen.
Originally published as Spinach Artichoke-Stuffed Tomatoes in Taste of Home Appetizers for Every Occasion 2008 2008, p25

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

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