Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
contains eggs
dairy free
vegetarian
pescatarian
- 2 tablespoons mayonnaise
- 3 ounces cream cheese softened
- 1/4 cup finely chopped peeled cucumber
- 1 tablespoon finely chopped green onion
- 2 teaspoons minced fresh dill
- 24 cherry tomatoes
- Carbohydrate 61.0344383851117 g
- Cholesterol 52.026713115 mg
- Fat 22.4503150641575 g
- Fiber 17.8320007039464 g
- Protein 15.6544900796994 g
- Saturated Fat 9.36754499467759 g
- Serving Size 1 1 dozen. (1537g)
- Sodium 329.972953726399 mg
- Sugar 43.2024376811653 g
- Trans Fat 7.12190276223069 g
- Calories 462 calories
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.
