CUCUMBER-DILL STUFFED CHERRY TOMATOES

Cucumber-Dill Stuffed Cherry Tomatoes image

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

Provided by By Betty Crocker Kitchens

Time 2h45m

Yield 24

Number Of Ingredients 6

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

Steps:

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.
In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions 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.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 1 g