Cucumber-dill Stuffed Cherry Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
These finger foods are a delight to serve at our outside barbecues. They go very quickly! Ingredients:
24 cherry tomatoes |
1 (3-oz.) pkg.cream cheese, softened |
2 tbsp. mayonnaise or salad dressing |
1/4 cup finely chopped, seeded cucumber |
1 tbsp. finely chopped green onions |
2 tsp. chopped fresh dill or 1/4 tsp. dried dill weed |
Directions:
1. Remove stems from tomatoes.
2. To level bottoms of tomatoes, cut thin slice from the bottom of each.
3. Starting at stem end and using small spoon or a minature melon baller, carefully hollow out each tomato, leaving 1/8-in. shell.
4. Invert tomato shells onto paper towels to drain.
5. In small bowl, combine cream cheese and mayonnaise; blend well.
6. Stir in cucumber, onion and dill; mix well.
7. Fill tomato shells with cream cheese mixture; place on servijng platter or tray.
8. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving.
9. Store in refrigerator.
10. NOTE:
11. To fill the tomatoes easier, place the cream cheese mixture in a plastic squeeze bottle; snip off 3/4 of bottles tip with kitchen scissors and squeeze the cream mixture into the tomatoes.
12. Another way is to fill a baggie with mixture, cut off a bit of the tip and pipe into tomatoes.
13. ENJOY!!!
|
|