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.
{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 sliding. At first I used aluminum foil but this did not keep the tomatoes from falling over. 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 the soft ends will not be sturdy enough to put through the mixture & stay. I placed 2 chives in the tomatoes, sporadically.
