How to make it

  • Remove stems from tomatoes.
  • To level bottoms of tomatoes, cut thin slice from the bottom of each.
  • Starting at stem end and using small spoon or a minature melon baller, carefully hollow out each tomato, leaving 1/8-in. shell.
  • Invert tomato shells onto paper towels to drain.
  • In small bowl, combine cream cheese and mayonnaise; blend well.
  • Stir in cucumber, onion and dill; mix well.
  • Fill tomato shells with cream cheese mixture; place on servijng platter or tray.
  • Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving.
  • Store in refrigerator.
  • NOTE:
  • 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.
  • Another way is to fill a baggie with mixture, cut off a bit of the tip and pipe into tomatoes.
  • ENJOY!!!

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