Name: Spinach Artichoke-stuffed Tomatoes Recipe
Total time: 40 min
Yield: 6
Cuisine: Mediterranean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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. 

How to make Spinach Artichoke-stuffed Tomatoes Recipe

Taste Of Home

Crawler

Mediterranean

<p>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. </p>

Vegetarian

Cream cheese, softened

Mayonnaise

Sour cream

Water packed artichoke hearts, rinsed, drained and chopped

Package frozen chopped spinach, thawed and squeezed dry

Shredded Part Skim Mozzarella Cheese

Shredded parmesan cheese, divided

Garlic Salt

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.

step 1

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.

step 2

Serve chilled or place on foil-lined baking sheets. Bake at 400 for 5 minutes or until warmed.

step 3