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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