Cherry Tomatoes Stuffed With Cucumber-Dill
Recipe: #34078
January 15, 2020
Categories: Tomato, Cucumber, Appetizers, Onions, Baby Shower, Potluck, Gluten-Free, Vegetarian, Fresh Tomatoes, Cold Appetizers, Kosher Dairy, more
"Cook time is chill time. Chill time is 2 to 24 hours. Recipe adapted from Quericavida."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (35.2 g)
- Calories 24
- Total Fat - 1 g
- Saturated Fat - 0.5 g
- Cholesterol - 2.3 mg
- Sodium - 37.8 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.5 g
- Sugars - 0.8 g
- Protein - 1.3 g
- Calcium - 38.3 mg
- Iron - 0.2 mg
- Vitamin C - 4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Take the stems off of the tomatoes and cut a thin slice off the bottom of each one. Hollow the tomatoes out. Turn the tomatoes upside down to drain them.
Step 2
Blend the cream cheese and the mayonnaise in a small bowl. Add the cucumber, onions, and dill and then mix it all together.
Step 3
Place the tomatoes on a plate or platter. Fill them with the cream cheese mix. Cover and put in the refrigerator for between 2 to 24 hours.
Tips
No special items needed.
1 Reviews
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