Spinach-Artichoke Stuffed Tomatoes

Submitted by Monica Pileggi

"This is an easy recipe to make. I made this for Easter. My brother-in-law loves my spinach and artichoke dip and he loved this recipe too."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 8 medium tomatoes, tops cut off and insides scooped out
• 2 packages frozen spinach, thawed and drained very,very well
• 1 (14 ounce) can artichoke hearts, also drained well
• 4 tablespoons light mayonnaise
• 4 tablespoons melted butter
• 2⁄3 cup parmesan cheese
• 1⁄2 teaspoon Worcestershire sauce
• 1 -2 dash hot sauce
• 2 tablespoons chopped onions
• 1 clove garlic, minced
• 1 dash Mrs. Dash seasoning mix, oregano garlic tomato seasoning
• 1 tablespoon dried parsley (and other herbs)
• salt and pepper
• breadcrumbs, for the topping
• olive oil

directions

1. Combine all ingredients except for the breadcrumbs and olive oil.
2. Place about 2-3 tablespoons in each tomato.
3. Sprinke with breadcrumbs on top and a dash of olive oil (I use a cooking spray which evenly coats the breadcrumbs).
4. Bake at 375 degrees for approx 25 minutes until done.

Reviews

[hunnybees]

I used vegan ingredients and this is SO yummy! I used panko crumbs for the topping and loved the tip about using a cooking spray. I'm going to make this again tomorrow and make extra filling to use as just a dip/spread. Thanks so much!