Spinach Artichoke Stuffed Tomatoes

I hope everyone had a great weekend. Friday night my best friend Tam & I went into my sweet little town to the new theatre to see the Iliad, the Odyssey & all of Greek Tragedy in less than 99 minutes. It was a comedic overview of all the characters we learned yet forgot about in school. We felt like teenagers as we snuggled red wine into Pomegranate juice containers & no one was the wiser. The show was entertaining but thank goodness for smuggled wine & best friends!!!!!

Other great friends of mine opened a new frozen yogurt store in town called Yogo. They serve non-fat natural frozen yogurt, plain & green tea, as well as smoothies, with toppings to make it all complete. I brought these delicious & beautiful stuffed tomatoes to their grand opening on Saturday. 

Oh, my favorite treat is the regular yogurt with granola, strawberries & drizzled honey. I wish my friends Nicole & Jonathan all the success in the world!!!!

These tomatoes were really wonderful & made a perfect appetizer!!!!!!

1 pkg (3 oz) cream cheese, softened

1/2 cup light mayo

1/2 cup light sour cream

1 can (14 oz) water packed artichoke hearts, drained, rinsed & chopped

1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry

1/3 cup shredded part-skim mozzarella cheese

4 tblsp grated parmesan cheese, divided

3/4 tsp garlic salt

78 cherry tomatoes

Fresh chives for garnish (optional)

Cut a thin slice off the top of each tomato. Scoop out pulp using an 1/8 tsp measurer & your finger, leaving a 1/2 inch shell. Invert onto paper towels to drain. Set aside. I prepped mine the night before & left them on the counter covered in a towel. If you put them in the fridge the tomatoes may become too meaty.

In a small bowl, beat the cream cheese, mayo & sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tblsp parmesan & garlic salt. Fill each tomato with the filling using the same 1/8 tsp measurer.

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

To serve, I put crushed ice in ziploc bags, placed lettuce leaves over them & the tomatoes on top keeping them safe to lay out for awhile!

{My Thoughts}

The 1/8 tsp measurer is your best friend for this recipe. I wouldn't do it without it. Also, I used 1/2 tsp garlic salt rather than the 3/4 tsp. Taste for yourself & then add more if necessary. Also, I only used 3 tblsp parmesan cheese because I didn't want extra on top since I was leaving these cold. If I was to bake them then I would use the extra amount.

If you are transporting these then line whatever you are using to store them with something that will keep the tomatoes from falling over. At first I used aluminum foil but this did not work. A ribbed dishtowel works perfectly!!!!! If you garnish with the chives, snip them in half & use the chives that have very sturdy ends. You will notice if they are too soft to put through the mixture to stay. I placed 2 chives in the tomatoes, sporadically.

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Dear friend Tam came to support the grand opening! Rockin' the bright beautiful colors in the background at Yogo.

Tristan was our entertainment, rockin' out!

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