Spinach Artichoke-Stuffed Tomatoes

These are sure to be a delicious addition to any buffet table. They are so wonderful and will impress everyone at how fancy they are. This came from Taste Of Home. I have not tried this just posting for safe keeping.

• Ready In: 45 mins
• Serves: 78
• Yields: 6 1/2 dozen

Ingredients

• 3  ounces cream cheese, softened
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 10  ounces frozen chopped spinach, thawed and squeezed dry
• 14  ounces water-packed artichoke hearts, rinsed, drained and chopped
• 1⁄3 cup  shredded part-skim mozzarella cheese
• 4  tablespoons  shredded parmesan cheese, divided
• 3⁄4 teaspoon  garlic salt
• 78  cherry tomatoes

Directions

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. Cut a thin slice off the top 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. Serve chilled or place on foil-lined baking sheets. Bake at 400° for 5 minutes or until warmed.