8 med. tomatoes
1 (10 oz.) pkg. frozen chopped spinach, thawed
6 tbsp. Shedd's Spread Country Crock (stick), divided
1/2 c. Country Crock Fresh Garden Vegetable Spreadable Cheese Snack
3/4 c. fresh bread crumbs, divided
Salt & pepper to taste

Slice 1/4 inch off top of each tomato; discard. Using spoon, gently scoop out seeds and core; discard. Turn tomato shells upside down for 10 minutes to drain. In medium skillet melt 4 tablespoons Shedd's Spread Country Crock. Add spinach; saute' uncovered 7 minutes. Remove from heat. Stir in cheese; fold in 1/2 cup bread crumbs; set aside. Heat oven to 400 degrees. Grease 13 x 9 inch baking dish with 1 tablespoon Shedd's Spread Country Crock. Lightly sprinkle inside of each tomato with salt and pepper; place upright in baking dish. Fill each tomato with cheese mixture, mounding slightly. Top with remaining bread crumbs and a dab of Shedd's Spread Country Crock. Bake 25 minutes. Serve immediately. Serves 8.