Spinach Artichoke-Stuffed Tomatoes

1. 1

   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.

2. 2

   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.

3. 3

   Serve chilled or place on foil-lined

4. 4

   . Bake at 400u00b0 for 5 minutes or until warmed.

* Per serving · 4 servings · Values may vary.

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