Spinach-Artichoke Stuffed Tomatoes

By Hapemom

I made these for bunko club as a side dish. The filling was so easy, and tasted just like my favorite spinach-artichoke dip. All were impressed!!

Recipe calls for one medium tomato each, but if you use large beefsteak tomatoes like I do, you can just cut them in half and serve 8 people with 4 large tomatoes.

Ingredients

• 8 medium tomatoes (if using large beefsteak tomatoes, only need 4)
• 2 (10-oz) packages frozen chopped spinach (cooked and drained well)
• 1 c. chopped onion
• 1/2 stick butter
• 1 c. sour cream
• 1/2 cup grated Parmesan cheese
• 1 (14-oz) can artichokes, drained and chopped

Preparation

Step 1

Cut the tops off the tomatoes.
Scoop out pulp, reserving the shells.

Cook spinach according to package directions; drain well.

Saute onion in butter in skillet until tender. Combine spinach, sauteed onion, sour craem, cheese and artichokes in a bowl and mix well. Spoon into tomatoes.

Bake at 350 degrees for 25 minutes.