Spinach Artichoke Stuffed Tomatoes.
Using ingredients we have on-hand and turning them in to savory goodness makes me happy. Cut tops off tomatoes and using a melon baller gently remove seeds. Fill with prepared spinach artichoke dip. Top with grated Parmesan cheese, sea salt & cracked pepper.
Drizzle with olive oil. Broil until tops begin to lightly brown and bubble. Let stand for a few minutes before popping these beauties in your mouth. Mmmm….love spinach artichoke dip. These are a super easy summer appetizer served with fingers or forks…
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