Blend snippets of fragrant fresh dill into cream cheese for an easy cherry-tomato filling.
Cucumber-Dill Stuffed Cherry Tomatoes
- Prep Time 45 min
- Total 2 hr 45 min
- Servings 24
- Ingredients 6
Ingredients
- 24 cherry tomatoes
- 1 (3-oz.) pkg. cream cheese, softened
- 2 tablespoons mayonnaise or salad dressing
- 1/4 cup finely chopped, seeded cucumber
- 1 tablespoon finely chopped green onions
- 2 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed
Instructions
-
Step1Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8-inch shell. Invert tomato shells onto paper towels to drain.
-
Step2In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
-
Step3Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving. Store in refrigerator.
Nutrition
20
Calories
2g
Total Fat
0g
Protein
1g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 20
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 5mg
- 2%
- Sodium
- 20mg
- 1%
- Potassium
- 20mg
- Total Carbohydrate
- 1g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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