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Cucumber-Dill Stuffed Cherry Tomatoes

Source of Recipe

My mother-in-law, Judy.


Recipe Introduction

My mother-in-law, Judy, made these lovely little things for our anniversary party. She and my father-in-law, Kenny, sat for hours and filled these for the party. It was worth it – they are delicious! And at least you can do them in advance!

List of Ingredients

24 cherry tomatoes
1 (3 oz.) pkg. cream cheese, softened
2 T. mayonnaise
1/4 c. finely chopped, seeded cucumber
1 T. finely chopped green onions
2 t. chopped fresh dill or 1/4 t. dried dill weed



Recipe

Remove 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 1/2 inch shell. Invert tomato shells onto paper towels to drain.

In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill. Mix well.

Fill 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.

Makes 24 appetizers.