Recipe

Cucumber-dill Stuffed Cherry Tomatoes Recipe

	Bobbijo / All my dishes 1 year, 6 months ago These finger foods are a delight to serve at our outside barbecues. They go very quickly! Prep:45m Servings:24	Bobbijo
	colorful

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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

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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