Cucumber-Dill Stuffed Cherry Tomatoes

Blend snippets of fragrant fresh dill into cream cheese for an easy cherry-tomato filling.

  • prep time 45 min
  • total time 2 hr 45 min
  • ingredients 6
  • servings 24

Ingredients

24
cherry tomatoes
1
(3-oz.) pkg. cream cheese, softened
2
tablespoons mayonnaise or salad dressing
1/4
cup finely chopped, seeded cucumber
1
tablespoon finely chopped green onions
2
teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed
  • 1 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 1/8-inch shell. Invert tomato shells onto paper towels to drain.
  • 2 In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
  • 3 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    20
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    20mg
    20%;
    Total Carbohydrate
    1g
    1%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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