- 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
"Elegant looking but easy."
"I've made these in the past and they are very pretty, light & tasty! A little bit "putzy" having to core the insides of the cherry toms, but a quick way to do it is if you use one of those little strawberry coring tools. If you're not sure what that is, it's like a very small (1/2 tsp. size) spoon with serrated edges that you use to scoop out the stem & core of the strawberries. Works great on the cherry toms. I also make a small slice off the bottom of each tomato so they sit flat on the platter....I also do this with deviled eggs or anything else that might otherwise roll or slide around on your serving platter, esp. if you're traveling somewhere with it! As others suggested, use a baggie or piping tool to fill the tomatoes. This is a great recipe for all of those garden fresh cherry tomatoes....coming up right around the corner!"
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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!"