Spinach Artichoke Stuffed Tomatoes

By flippyfroggirl

Ingredients

• 1 pkg cream cheese, softened
• 1/2 c mayonnaise
• 1/2 c sour cream
• 1 can (14 oz) water-packed artichoke hearts, rinsed, drained, chopped
• 1 okg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1/3 c mozzarella cheese
• 4 T Parmesan cheese, divided
• 3/4 t garlic salt
• 78 cherry tomatoes

Preparation

Step 1

In sm bowl beat cream cheese, mayonnaise and sour cream. Stir in artichokes, spinach, mozz,3 T Parmesan and garlic. Cut a thin slice off top and bottom of tomatoes. Scoop out pulp, leaving 1/2 in shell. Invert onto paper towels to drain. Fill each tomato with about 2 t filling, sprinkle with remaining Parmesan. Serve chilled or bake 400 for 5 min.