Cucumber-Dill Stuffed Cherry Tomatoes

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

By Betty Crocker Kitchens

July 9, 2010

cherry tomatoes

(3-oz.) pkg. cream cheese, softened

tablespoons mayonnaise or salad dressing

1/4

cup finely chopped, seeded cucumber

tablespoon finely chopped green onions

teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed

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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.

To reduce the fat in each serving of these tomatoes by about 1 ram, use nonfat cream cheese and reduced-fat mayonnaise.
Use a miniature melon baller to hollow out the tomatoes. To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle's tip with a kitchen scissors. Squeeze the cram cheese mixture into the tomato shells.
Prepare this recipe up to one day in advance, cover and refrigerate until serving time.