Spinach-Artichoke Stuffed Tomatoes

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: 40 mins
• 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.