Spinach Artichoke-Stuffed Tomatoes

Name: Spinach Artichoke-Stuffed Tomatoes
Prep time: 40 min
Total time: 40 min
Yield: 6-1/2 dozen.
Ingredients: 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

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

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.

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