Cucumber Stuffed Cherry Tomatoes Recipes

CUCUMBER-DILL STUFFED CHERRY TOMATOES

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.

CUCUMBER-STUFFED CHERRY TOMATOES

Steps:

• 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.

STUFFED CHERRY TOMATOES

Steps:

• line strainer with 4 layers of paper towels.
• Place strainer over a bowl.
• Pour yogurt into prepared strainer.
• Cover with plastic wrap.
• Let set overnight in fridge.
• Discard liquid.
• Use as you would sour cream.
• Cut tops off of tomatoes.
• Scoop out and discard pulp.
• Set shells aside.
• Combine cheeses and spices.
• Place mixture in ziplock bag.
• Snip one end and pipe cheese mixture into tomato shells.
• Fill tomatoes with mixture.
• Top with parmesan and chill.

CUCUMBER-DILL STUFFED CHERRY TOMATOES

Steps:

• 1. Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out tomato, leaving 1/8-inch shell. Invert tomato shells on 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.** Refrigerate at least 2 hours before serving to blend flavors.TIPS: * At this point, tomatoes can be covered and refrigerated for up to 24 hours.** For easy filling, place cream cheese mixture in plastic squeeze bottle. Cut off 3/4 of bottle tip with scissors. Squeeze cream cheese mixture into tomato shells.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 20 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 15 mg 1% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fat