Cucumber-Dill Stuffed Cherry Tomatoes
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 & 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.
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.
Nutrition values
Calories: 20 kcal | Carbohydrates: 1 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 20 mg