- 24 cherry tomatoes
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped peeled cucumber
- 1 tablespoon finely chopped green onion
- 2 teaspoons minced fresh dill
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
- In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.
Reviews for Cucumber-Stuffed Cherry Tomatoes
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"Tasty and pretty appetizer! This definitely took longer than 25 min to prepare, mostly because scooping out the tomatoes is a tedious task. More skilled cooks are probably much faster than me. Best tip by far was to put the filling into a baggie and snip the corner. I piped-filled all 50 tomatoes in about a minute. The filling is basically a delicious tzatziki. So the leftover was easy to make use of in several ways. Enjoy!"
"Beautiful, healthy treat. This recipe is just what I needed with it being cherry tomato season. Yum!"
"Fantastic appetizer! I made this yesterday for a cookout. I doubled the recipe, they were completely gone! Tip: after reading the comments about the prep being time consuming, I took the filling and put it in a zip lock (sandwich size) bag, snipped the end and was able to squeeze the contents into the tomatoes. That really sped up the process a bit. Thank you for a new favorite recipe!"
"Cream cheese and pineapple would be nice, or Philadelphia with sweet chilli. You can mix the tomato seeds in with the filling and just put less mayo in. Or save them for macaroni cheese or a pizza sauce. If you don't want to do that, just throw them in a pot for home grown tomatoes! To make things easier, I would use slightly bigger tomatoes and cut them in half. Would also work with 2 inch pieces of celery."