Cucumber-Dill Stuffed Cherry Tomatoes

Portions:24 appetizers
Preparation Time: 45 minutes
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Ingredients

  • 24 cherry tomatoes
  • 1 3-oz. package cream cheese, softened
  • 2 tablespoons mayonnaise or salad dressing
  • ¼ cup finely chopped seeded cucumber
  • 1 tablespoon finely chopped green onion 1 medium
  • 2 teaspoons chopped fresh dill or ¼ teaspoon dried dill weed

Instructions

  • Remove stems from tomatoes.
  • To level bottoms of tomatoes, cut thin slice from bottom of each.
  • Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving ⅛-inch shell.
  • Invert tomato shells on paper towels to drain.
  • In small bowl, combine cream cheese and mayonnaise; blend well.
  • Stir in cucumber, onion and dill; mix well.
  • Fill tomato shells with cream cheese mixture; place on serving platter or tray.
  • Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving.
  • Store in refrigerator.

Notes / Tips / Wine Advice:

To reduce the fat in each serving of these tomatoes by about 1 gram, use nonfat cream cheese and reduced-fat mayonnaise.
To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle’s tip with a kitchen scissors. Squeeze the cream cheese mixture into the tomato shells.

Nutritional Information

Calories: 20 kcal | Carbohydrates: 1 g | Fat: 2 g
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