Spinach Artichoke-Stuffed 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.