Cucumber-Stuffed Cherry Tomatoes Recipe
This is a wonderful appetizer that you can make ahead. I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons mayonnaise
- 24 cherry tomatoes
- 1 package (3 ounces) cream cheese softened
- 1/4 cup finely chopped peeled cucumber
- 1 tablespoon finely chopped green onion
- 2 teaspoons minced fresh dill
- Carbohydrate 0.786774999988059 g
- Cholesterol 0.4375 mg
- Fat 0.445499999999789 g
- Fiber 0.214000008117461 g
- Protein 0.161599999996196 g
- Saturated Fat 0.0672999999999662 g
- Serving Size 1 1 serving (18g)
- Sodium 10.8224999999915 mg
- Sugar 0.572774991870598 g
- Trans Fat 0.358689999999932 g
- Calories 7 calories
Directions 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. Originally published as Cucumber-Stuffed Cherry Tomatoes in Simple & Delicious June/July 2010, p52 Nutritional Facts 1 stuffed tomato equals 25 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fat. Print Add to Recipe Box Email a Friend
